Salmon Mini Quiches Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a mini muffin tin.
• STEP 2.Roll out the puff pastry and cut out circles to fit into the muffin tin cups.
• STEP 3.In a bowl, whisk together the eggs, cream, salt, and pepper.
• STEP 4.Place a small piece of smoked salmon in each pastry cup.
• STEP 5.Pour the egg mixture over the salmon, filling each cup about 3/4 full.
• STEP 6.Bake for 15-20 minutes, or until the quiches are puffed and golden.
• STEP 7.Remove from the oven and let cool for a few minutes before serving.
• STEP 8.Garnish with fresh dill or chives, if desired.
• STEP 9.Serve warm or at room temperature.

Cooking Tips

• Make sure to grease the muffin tin well to prevent sticking.
• You can use store-bought puff pastry for convenience, or make your own from scratch.
• Feel free to add other ingredients to the quiches, such as cheese, herbs, or vegetables.
• These mini quiches can be made ahead of time and reheated in the oven before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• These salmon mini quiches are best served fresh, but can be stored in the refrigerator for up to 3 days.
• To reheat, place the quiches in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
• Serve as an appetizer at parties or as a brunch dish alongside a salad or fresh fruit.
• Garnish with fresh dill or chives for an extra touch of flavor and presentation.