Description
Mini Salmon Quiches are bite-sized delights featuring a flaky, buttery crust filled with smoky salmon, creamy cheese, and a rich custard made from eggs and heavy cream. These versatile appetizers are perfect for brunch, light lunches, or gatherings, offering a balance of savory flavors and satisfying textures with a fresh dill garnish.
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 to garnish
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Grease and lightly flour a mini muffin tin to prevent the quiches from sticking.
- Make crust mixture: In a bowl, combine the all-purpose flour and a pinch of salt. Add chilled, cubed unsalted butter and gently blend with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Form the dough: Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together without being overworked.
- Roll and cut dough circles: On a floured surface, roll out the dough thinly and cut into circles sized to fit the mini muffin tin cups.
- Shape crusts in tin: Press each dough circle into the muffin tin cups to form the mini pie crusts. Use a fork to prick the bottoms to prevent puffing during baking. Refrigerate the crusts while preparing the filling.
- Prepare filling mixture: In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined for a smooth custard base.
- Assemble quiches: Add a small amount of chopped smoked salmon and grated cheese into each prepared crust.
- Fill with custard: Pour the egg and cream mixture over the salmon and cheese in each crust, filling almost to the top.
- Bake the quiches: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the quiches are set and golden brown on top.
- Cool and remove: Allow the mini quiches to cool for a few minutes before carefully removing them from the tin to retain their shape.
- Garnish and serve: Sprinkle freshly chopped dill over the quiches for a bright, herbaceous finish and serve warm or at room temperature.
Notes
- Use cold unsalted butter to ensure a flaky, tender crust.
- Chilling the crust before baking helps prevent shrinking and maintains shape.
- Do not overwork the dough to keep the crust light and flaky.
- Customize the filling by using different types of cheese or adding spinach for extra flavor and color.
- For a crispier crust, pre-bake (blind bake) the mini crusts for 5-7 minutes before adding the filling.
- Check quiches a few minutes before the time is up to avoid overcooking.
- Let quiches cool slightly after baking to help set the custard filling.
- Garnish with fresh herbs like dill or chives for added freshness and aroma.
