for 6 servings
- For the filling
- ½ cup smoked Salmon
- 1.333 cups jarred Artichoke hearts (drained)
- ⅔ cup low-fat Yogurt
- 2 eggs
- 1 teaspoon Horseradish (freshly grated)
- Iodized salt
Mix together the flour, egg, salt and margarine and work to a pliable dough. Wrap in clingfilm or foil and chill for about 1 hour.
Cut the salmon into thin strips. Drain the artichokes and cut into thin strips. Put both into a bowl and mix with the yoghurt, egg and horseradish. Season with salt and pepper.
Divide the pastry into six pieces and roll each piece out to a circle. Grease six small quiche tins and line with pastry. Fill with the filling and sprinkle with cheese.
Bake in an oven preheated to 180°C | 350F | gas 4 for about 25-30 minutes. Serve garnished with herbs.