Preheat the oven to 180 C.

Spray a muffin tray with Spray ‘n Cook. Use a cookie cutter and cut 12 rounds from the puff pastry.

Place in the bottom of each muffin pan. Keep in refrigerator.

To make the filling:

Add the olive oil to a frying pan and sauté the chopped onion to the pan. Sauté until gold brown in colour. Remove from the pan and allow to cool down.

In a mixing bowl or blender, add all the eggs and whisk until smooth, now add the cream, cream cheese and whisk again.

Add all the other ingredients, except the salmon and mix well.

Remove the muffin tray from the fridge. Use a soup ladle and pour some of the egg mixture in each muffin pan.

Fill the pans to about 3⁄4 full. Add some of the salmon cubes to each muffin tray.

Bake the quiches for 15 – 18 minutes or until the centre of the quiches is still soft – almost a little wobbly. All the quiches to cool down before removing them from the pan.

Serve with a salad as a light lunch or use as lunch box meals.