The beautifully sweet flavours of scallops partnered with caramelised leeks come shining through in these mini quiches. Cooked in small golden cups of puff pastry, scallop quiches are quick and easy to make and are a very delicious party treat.

I use a 20 four-hole patty tin when I make these quiches but you could use a mini muffin tin or a gem scone iron. You need to ensure that each quiche has at least one scallop waiting for the lucky eater so if the scallops are large, you may need to cut them into smaller pieces to fit into the quiche base.

250g scallops

2 tablespoons white wine

1 tablespoon butter

½ clove garlic, grated

1 small leek, white part only, finely chopped

1 packet of frozen puff pastry sheets, thawed

4 eggs, lightly beaten

200ml cream

1-2 tablespoons chopped chives

(1) Heat the butter in a heavy based frypan over a low heat. Add the garlic and chopped leeks to the butter in the pan and cook slowly, stirring occasionally until the leeks have caramelised. Remove the leek mixture from the pan and keep to one side. This process can take up to 10 minutes, but to make life easier for you, caramelising the leeks can be done in advance.

(2) Pop the scallops into the frypan, in which you have cooked the leeks, and give them a quick sauté on each side. You want the scallops to be a very light golden colour but not cooked through. Preheat your oven to 220C/450F.

(3) In a medium sized bowl, combine the leek mixture and wine with a little freshly ground salt and pepper and stir thoroughly. In a separate bowl, combine the lightly beaten eggs and the cream.

(4) Spray the pan in which you are cooking the quiches with a non-stick cooking spray. This is an important step that will make getting your quiches out of the tin much easier.

(5) Depending on the size of the patty tin/muffin tin you are using for your quiches, cut out circles of puff pastry so that the pastry comes three quarters way up the side of the tin. Spoon an equal amount of the leek mixture into each pastry shell then top with a couple of the scallops (depending on their size).

(6) Pour some of the cream mixture over the top of the scallops in the pastry shells, ensuring that the scallops are covered by the cream mixture. Reduce the heat in the oven to 180C/350F.

(7) Bake the mini quiches for about 10 minutes or until the quiches are golden brown and the liquid has set. Allow the quiches to cool slightly before taking them out of the tins. Sprinkle the tops of the scallop quiches with a little chopped chives and serve them warm.

The seafood in this recipe was supplied by Princess Charlotte Seafood ph (07) 3256 9175.