Name: Mini Salmon Quiches
Prep time: 20 min
Cook time: 20 min
Yield: 12
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 (14 ounces) frozen all-butter puff pastry, thawed -; 6 ounces cream cheese, cut into small cubes -; 6 ounces smoked salmon, torn into pieces -; Fresh chopped dill (for garnish) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mini Salmon Quiches

1. 1 tablespoon olive oil -

2. 1 large or 2 small bunches scallions, finely sliced -

3. 2 tablespoons chopped parsley -

4. 2 large eggs -

5. 2/3 cup heavy cream -

6. Black pepper, to taste -

7. 1 package (14 ounces) frozen all-butter puff pastry, thawed -

8. 6 ounces cream cheese, cut into small cubes -

9. 6 ounces smoked salmon, torn into pieces -

10. Fresh chopped dill (for garnish) -

How to cook deliciously - Mini Salmon Quiches

1. Stage

Heat the oven to 375°F: Brush a 12-cup muffin tin with vegetable oil. Have on hand a baking sheet and a 3 1/2-inch round cutter.

2. Stage

Cook the scallions: 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.

3. Stage

Mix the eggs and cream: In a bowl, whisk the eggs until the yolks and whites are combined. Whisk in the cream and pepper.

4. Stage

Cut out the puff pastry rounds: 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 (do not gather them in a ball) 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.

5. Stage

Fill the tarts: 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.

6. Stage

Bake the tarts: 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. Did you love the recipe? Give us some stars and leave a comment below!