Salmon Quiches With Honey Green Beans

• 3 None refrigerated pie crusts
• 2 tsp vegetable oil
• 6 slices bacon, cut into 3/4-inch pieces
• 1 can (7 oz) pink salmon, drained and flaked
• 4 None eggs, lightly beaten
• 1 1/4 cups heavy cream
• 2 tbsp finely chopped flat-leaf parsley
• 2 tbsp shredded Parmesan cheese
• 1 tbsp honey
• 1 tbsp butter
• 13 oz green beans, trimmed
• 2 tbsp white balsamic vinegar
• 1/4 cup slivered almonds, toasted

1. Preheat the oven to 350u0b0F. Lightly grease a 12-cup muffin tin. Using a 4-inch round pastry cutter, cut pie crusts into 12 rounds. Press pie crusts into prepared pan.
2. Heat oil in a medium skillet on medium heat. Add bacon; cook and stir for 3 mins. Transfer to a large bowl. Add salmon, egg, cream, parsley and Parmesan cheese to bacon. Season. Pour 1/4 cup mixture into each crust. Bake for 20 mins or until set.
3. Meanwhile, for the beans, place beans in a heatproof bowl; cover with boiling water. Let stand for 3 mins. Drain; refresh under cold water.
4. Heat honey and butter in a medium skillet on medium heat until bubbling. Add beans; toss to coat. Stir in balsamic vinegar. Sprinkle with almonds. Serve quiches with beans.

vegetable oil, bacon, pink salmon, eggs, heavy cream, flatleaf parsley, parmesan cheese, honey, butter, green beans, white balsamic vinegar, slivered almonds

Taken from recipes-plus.com/api/v2.0/recipes/35072 (may not work)