Dill filo quiches with smoked trout and creamy fetta

Use a greased or silicon muffin pan
5 rectangles  or squares of filo layered into try with butter under each layer
Blind bake til light brown and crispy then add the filling
5 eggs
100 mls milk
salt to taste
pepper to taste
1/ 2 lemon or lime juice and fine zest
4 Dill sprigs
2-3 thinly sliced green shallots
1.5 tablespoon starch
Whisk til well combined, the starch should stop any curdling
Once your quiche bases are blind baked fill 1/2 way as need room for your topping to go one once cool
Dill and Smoked Trout Filo Quiches
Place into a pre-heated oven approx 180 degrees and cook til sets approx 15 mins
Remove from oven and tray so they don't sweat, then prepare your favorite toppings
Dill and Smoked Trout Filo Quiches
My favourtie toppings;
Smoked trout or salmon
Creamy danish stile fetta or a goats cheese
slices of lime or lemon
Capers if you have them
Chopped fresh dill
Arrange as per picture for a stunning looking meal 
Makes approx 12 mini quiches