Mini Salmon Quiches
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
1 tablespoon olive oil
1 large or 2 small bunches scallions, finely sliced
2 tablespoons chopped parsley
2 large eggs
2/3 cup heavy cream
Black pepper, to taste
1 package frozen all-butter puff pastry, thawed
6 ounces cream cheese, cut into small cubes
6 ounces smoked salmon, torn into pieces
Fresh chopped dill
12-cup standard muffin tin
3 1/2-inch round cookie or biscuit cutter
Directions
Heat the oven to 375F. Brush a 12-cup muffin tin with vegetable oil. Have on hand a baking sheet and a 3 1/2-inch round cutter.
In a small skillet over medium heat, heat the oil. Add the scallions and cook for 5 minutes, or until softened. Stir in the parsley. Remove from heat.
In a bowl, whisk the eggs until the yolks and whites are combined. Whisk in the cream and pepper.
On a lightly floured surface, open the sheet of puff pastry; if it starts to crack or still feels frozen, let it thaw for a few more minutes before proceeding. Gently roll it to an even thickness, and then cut it into 3 1/2-inch rounds. Stack the scraps on top of each other and roll again. Cut out more rounds, until you have 12 rounds. Fit the rounds into the muffin tin, pushing them down into the cups with your fingers.
Distribute the scallion and parsley mixture evenly between the muffin cups. Top with the cream cheese and salmon pieces. Pour about 2 tablespoons of the custard over the filling in each cup.
Set the muffin tin on a baking sheet, and bake for 25 to 30 minutes, or until the filling puffs and starts to brown. Remove from the oven and cool for 10 minutes. Sprinkle with dill and serve.