To prepare the pastry:

1. Pre-heat an oven to 350 F
2. Grease an 8 piece muffin pan
3. Cut, with the help of a cookie cutter, 8 cm rounds from the pastry sheets
4. Carefully place the dough over each recess the muffin pan and press into place with a dot of kitchen paper. Remove excess dough with scissors or a sharp knife.
5. Using a fork, pierce holes all over the surface of the dough to avoid the dough from rising up
6. Bake in the oven for 10 minutes.

To prepare the filling:

1. Meanwhile, strip the leaves of the thyme stems and combine with the filling cheese, spinach, egg, cream and salt and pepper in a bowl.

To complete the dish:

1. When the dough has baked for 10 minutes, divide the salmon pieces over the half- baked dough, top with the egg, cream mixture, return to the oven and bake for another 10 minutes, or until the filling has set and browned.
2. Remove from the oven and allow the quiche to rest for 10 minutes before removing from the muffin pan.

To serve the dish:

1. Garnish the quiches with a mix of finely sliced carrot and spring onion.
2. Transfer the quiche to a serving plate and serve warm or cold.