Smoked salmon mini quiches
Smoked salmon mini quiches are elegant bite-sized treats featuring a creamy filling with dill, chives, and savory smoked salmon, all encased in flaky puff pastry. Perfect for appetizers or brunch, these delightful quiches are easy to prepare and great for any occasion.
Cook time 20 min
Prep time 10 min
Ingredients:
3 sheets puff pastry4 oz smoked salmon
2 tbsp dill
2 tbsp chives
1 tbsp cream cheese
1 cup light sour cream
2 eggs
Smoked salmon mini quiches make for a delightful and elegant appetizer or brunch option. With a perfect balance of creamy cheese, aromatic herbs, and savory smoked salmon, these bite-sized treats are sure to impress.
Instructions:
- Preheat your oven to 375°F (190°C).
- Lightly grease a mini muffin tin or line it with mini muffin paper liners.
- Roll out the puff pastry sheets on a floured surface to ensure they are smooth and even.
- Use a round cookie cutter or a glass to cut out circles from the puff pastry that are slightly larger than the openings of your mini muffin tin.
- Gently press the pastry circles into the muffin tin cups to form small pastry cases.
- In a mixing bowl, beat the eggs until smooth.
- Add the light sour cream, cream cheese, and mix well until combined.
- Stir in the chopped dill and chives, ensuring an even distribution throughout the mixture.
- Place small pieces of smoked salmon into each puff pastry case. Divide the salmon equally among all the pastry cases.
- Spoon the egg mixture into each case, filling them almost to the top.
- Bake in the preheated oven for 20-25 minutes, or until the quiches are golden brown on top and set in the middle. You can test doneness by inserting a toothpick into the center; it should come out clean when the quiches are done.
- Allow the mini quiches to cool in the tin for a few minutes before transferring them to a wire rack.
- Serve warm or at room temperature. These mini quiches can be enjoyed as an appetizer, snack, or even a light meal.
With these simple steps and helpful tips, you'll be able to create delicious smoked salmon mini quiches that are sure to be a hit at any gathering. Enjoy the delightful flavors and the compliments from your guests!
Smoked salmon mini quiches FAQ:
Bake the smoked salmon mini quiches at 375°F (190°C) for 20-25 minutes. They are done when they are golden brown on top and set in the middle.
To check for doneness, insert a toothpick into the center of a quiche. It should come out clean without any uncooked egg mixture sticking to it.
Yes, you can freeze the mini quiches. Allow them to cool completely, then store them in an airtight container or freezer bag for up to 2 months. Reheat in the oven before serving.
You can substitute plain Greek yogurt or full-fat cream cheese for the light sour cream if desired. Adjust the amount based on your taste preferences.
Use a standard mini muffin tin, which typically has 24 cups. Each cup should be around 1.5 inches in diameter, perfect for fitting the puff pastry and filling.
Tips:
- Ensure the puff pastry is fully thawed before you start working with it. This makes rolling and cutting much easier and prevents cracking.
- For an even bake, press the pastry into the mini muffin tins carefully, ensuring there are no air pockets.
- Chop the smoked salmon and herbs quite finely to distribute the flavors evenly throughout the quiches.
- Pre-bake the pastry shells for a few minutes to avoid a soggy bottom.
- Taste your filling mixture before adding it to the pastry to adjust for seasoning to your preference.
Nutrition per serving
32 ServingsCalories 150kcal
Protein 3.12g
Carbohydrates 11g
Fiber 0.38g
Sugar 0.24g
Fat 10g
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