- 1 tsp olive oil, for brushing
- 1 large sheet filo pastry, cut into 6 squares
- 1 free-range egg, beaten
- 75g/2žoz cream cheese
- 1 free-range egg, beaten
- 1 slice smoked salmon
- 1 large asparagus spear, finely chopped
- 1 tbsp chopped fresh chives, plus extra, to garnish
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- For the pastry, lightly oil a muffin tin. Press one filo square into the tin, then brush it lightly with beaten egg and place the next square on top. Repeat with all of the filo squares.
- For the filling, place all of the ingredients into a bowl, reserving some chopped chives for the garnish, and mix well.
- Pour the filling mixture into the pastry case, transfer to the oven and bake for 10-12 minutes, or until golden-brown.
- To serve, place the quiche onto a small plate and sprinkle the chives over.