Miss Eagle picked up Issue 7 - January/February 2007 but can't speak for every other issue. Attached to Issue 7 was a booklet with 63 food ideas for summer and an emphasis on lunch boxes. Miss Eagle decided to make the Salmon and Asparagus Quiches on page 22 of the booklet.
Miss Eagle decided on these because, when there was a "bring a plate" lunch at work prior to Christmas, she noticed the surprise of some about the bread cases of savoury tartlets brought by one contributor. She wondered how many others might be surprised and/or interested.
People in Miss Eagle's pre-baby boomer age group won't be at all surprised. In the days of ladies' church fellowships with monthly meetings and "bring a plate" activity, bread cases were regularly seen. They are easy to make and keep well in an air-tight jar. In those long ago days, small fluted metal flan trays with lift out bottoms were not around. We had patty cake tins. These are now referred to (as a tribute to American colonisation) as muffin pans.
So here is the recipe below. Miss Eagle found this recipe a bit rich for her tastes and next time around will restrict herself to an egg, cheese and onion and herb mix.
SALMON AND ASPARAGUS QUICHES
Ingredients: Non-stick cooking spray; 12 slices (toast thickness) sour-dough vienna, crust removed; 1 bunch (195grams) asparagus spears, woody ends trimmed, cut into 2cm lengths; 1x210 gram can no-added-salt red salmon, drained, bones and skin removed, flaked; 4 egg whites (from 55 gram eggs); 2x55 gram eggs; 185ml (3/4 cup) skim milk; 1 Tbsp chopped fresh chives; freshly ground black pepper
Method: Preheat oven to 180 degrees celsius; spray muffin pans with cooking spray. Using a rolling pin, roll each slice of the loaf until about 4mm-thick. Press two slices into each pan, overlapping slightly to completely line the pan. Press together the edges to seal well. Spray lightly with the cooking spray. Bake for 8-10 minutes or until lightly golden and crisp. Meanwhile cook the asparagus in a large saucepan of boiling water for 1-2 minutes or until tender crisp. Drain and refresh under cold running water. Drain. Pat dry with paper towels. Divide the asparagus and salmon evenly among the baked bread cases. In a small jug, whisk together the egg whites, eggs, milk and chives. Season with pepper. Evenly pour the egg mixture over the filling. Bake for 25-30 minutes or until the filling is just set. Set aside in the pans for 5 minutes before transferring to a wire rack. Allow to cool.
Miss Eagle's Notes
Miss Eagle used to types of bread. One was a pre-packaged and sliced multi-grain bread. The other was a sour dough loaf of Phillipa's. The sour dough loaf was not pre-sliced so the slices Miss Eagle cut were thicker. As well, the bread is stiffer. The multi-grain loaf was softer and rolled very thin. It fitted better into the pans and left a nice amount of room for the filling. The sour dough loaf while it came up nicely in the baking did not hold as much filling. I think for keep, etc. perhaps the multi-grain bread might better because it makes a neater, thinner, size. Sorry, Phillipa.
For quiches and scrambled eggs, Miss Eagles prefers to use evaporated milk - and there is a light option available. It is thicker and richer than ordinary milk and a better consistency for this sort of food preparation than cream.