Pre-heat oven to 180 degrees C, fan bake. Grease muffin trays, 18 in total.  

Defrost pastry on the bench while you prepare the filling.   

Crack 3 eggs into a large bowl. Set aside 1 egg yolk to brush the pastry later.  

Add in cream, salt, grated zucchini and chives. Whisk together until eggs and cream have combined.  

Cut the pastry into 7.5cm x 7.5cm squares (18 in total, 9 squares per sheet). Mix egg yolk with half a teaspoon of water. Brush the edges with egg yolk.  

Gently press the pastry squares into the muffin trays (egg wash side up). Poke the bottoms with a fork.  

Spoon egg mixture into the middle of the pastry, make sure it doesn’t go above the pastry lines on the side. Sprinkle crumbled feta into the middle. Bake for 20-22 minutes until the pastry is golden and middle has cooked.  

Carefully remove from the muffin trays and transfer to a wire rack to cool down.  

Spoon caramelised onion into the middle of each quiche. Top with smoked salmon and garnish with chives.