Mini Salmon Quiche
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup unsalted butter, chilled and cubed
- 2-3 tablespoons ice cold water
- Pinch of salt
For the Filling:
- 1/2 cup smoked salmon, chopped
- 1/2 cup grated cheddar or Gruyere cheese
- 4 medium eggs
- 1/2 cup heavy cream
- Salt and pepper to taste
- Chopped dill for garnish
Instructions
Prep the crust:
- Preheat your oven to 350°F (175°C).
- Grease a mini muffin tin.
- In a bowl, mix the flour and salt. Add the chilled butter and work it in with your hands (or a pastry cutter) until the mixture resembles coarse crumbs.
- Slowly add ice-cold water, one tablespoon at a time, mixing until the dough holds together.
- Roll out the dough on a floured surface and cut circles to fit your mini muffin tin.
- Press the dough circles into the cups, pricking the bottoms with a fork to prevent puffing.
- lace the tin in the fridge while you make the filling.
Make the Filling:
- In a bowl, whisk together the eggs, cream, salt, and pepper until smooth.
- Sprinkle a little smoked salmon and cheese into each mini crust.
- Pour the egg mixture over the top, filling just below the rim.
Bake & Enjoy
- Bake for 15-20 minutes or until the tops are set and slightly golden.
- Let them cool for a few minutes before carefully removing them from the tin.
- Garnish with fresh dill and serve warm.