Super easy mini salmon quiches. puff pastry crust. Filled with salmon, cream cheese and spring onions. Prepare and freeze. Great party or brunch appetizer.
BE PICTURED IN; CHARACTERIZED IN:
These little quiches are perfect for a party, either as part of a large selection or to take to a friend’s potluck. They’re also a welcome addition to any brunch menu.
I love working with store-bought puff pastry, especially since I don’t have to make it myself!
In my past life as a pastry chef, puff pastry was a weekly chore – fun to make but takes a ton of hours to make. As far as my back bucket list goes, I think I can skip puff pastry.
Luckily, store-bought puff pastry is readily available and pretty good! I recommend buying plain butter puff pastry if you can find it (check the ingredients). Pastries made with oil or butter substitutes don’t taste nearly as good.
Be sure to let the puff pastry thaw overnight in the refrigerator. If you forget it, leave it on the counter for 20-30 minutes.
Once thawed, the puff pastry should be pliable enough to unfold without tearing, but not so soft that it feels limp or stretchy in your hands. If it starts to crack, let it thaw at room temperature for a few more minutes. If it feels too soft, put it in the fridge for 30 minutes.
Mini Salmon Quiches
Be sure to let the puff pastry thaw in the refrigerator overnight. If you forget, thaw on the counter for 20-30 minutes or until it unfolds easily without breaking. If the dough gets too soft and mushy, refrigerate for 30 minutes to set before preparing the recipe.
After baking, the tartlets can be frozen. To reheat, place them on a baking sheet while still frozen and reheat in a 350F oven for 15 to 20 minutes, or until hot all the way through.
You can easily double this recipe if you want to make a large batch.
Special equipment:
Standard 12 cup muffin pan
3 1/2 inch round cookie or cookie cutter
ingredients
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1 tablespoon olive oil
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1 large or 2 small Grapes spring onionsfinely sliced
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2 tablespoon chopped Parsely
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2 big eggs
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2/3 Cup heavy cream
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Black pepper, taste
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1 (14-ounce) package frozen All-Butter Puff Pastrythawed
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6 ounces cream cheesecut into small cubes
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6 ounces smoked salmontorn to pieces
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Freshly chopped Dill, for garnish
special equipment
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3 1/2 inch circular cutter
method
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Heat Oven to 375°F:
Grease a 12-cup muffin tin with vegetable oil. Have a baking sheet and a 3 1/2 inch round cutter ready.
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Boil the spring onions:
Heat the oil in a small pan over medium heat. Add the spring onions and cook for 5 minutes or until tender. Stir in the parsley. Remove from stove.
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Mix eggs and cream:
In a bowl, whisk the eggs until the yolks and whites are combined. Stir in the cream and pepper.
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Cut out the puff pastry base:
On a lightly floured surface, open the puff pastry; If it starts to crack or still feels frozen, let it thaw for a few more minutes before continuing. Roll it gently to an even thickness, then cut into 3 1/2-inch rounds. Stack the scraps on top of each other (do not gather them into a ball) and roll again. Cut out more rounds until you have 12 rounds. Fit the rounds into the muffin tin and press them into the cups with your fingers.
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Fill cakes:
Divide the spring onion and parsley mixture evenly among the muffin cases. Top with cream cheese and salmon pieces. Pour about 2 tablespoons of custard over the filling in each cup.
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Bake a cake:
Place the muffin tin on a baking sheet and bake for 25 to 30 minutes or until the filling rises and begins to brown. Remove from the oven and let cool for 10 minutes. Sprinkle with dill and serve.
| nutritional information (per serving) | |
|---|---|
| 324 | calories |
| 25g | Fat |
| 18g | carbohydrates |
| 8g | protein |
