Perfect imperfect vegetables quiche with salmon and dill

1. Preheat oven to 350°F (180°C).
2. Roll out pastry in a pie dish, prick bottom with a fork.
3. Heat the oil in a frying pan, sauté the onion for 2 min, then add the Parfaits Imparfaits vegetable mix. Cook for 4-5 min.
4. Spread salmon and vegetables over pie crust.
5. Beat eggs, mix with cream, seasonings and half the grated cheese. Pour over salmon and vegetables.
6. Arrange remaining cheese on top and bake for 45min or until golden brown.

You can also make these quiches in bite-sized portions, perfect for lunch boxes!

To make 12 to 16 crustless mini quiches:
1. Preheat oven to 350°F (180°C).
2. Heat oil in a skillet, sauté onion 2 min, then add Parfaits Imparfaits vegetable mix. Cook for 4-5 min.
3. Lightly oil muffin tins with cooking spray (not necessary if using paper cases).
4. Divide salmon and vegetables among muffin cups.
5. Beat eggs, mix with cream, seasonings and half the grated cheese. Pour over salmon and vegetables.
6. Arrange remaining cheese on top and bake for 20-25 min. or until golden brown and firm.
7. Serve immediately, or let the mini quiches come to room temperature before covering and refrigerating.