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Mini Salmon Quiches
Mini Salmon Quiches
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try these irresistible smoked salmon and cream cheese mini quiches in a flaky puff pastry. Perfect for entertaining, make ahead and freeze for easy prep. Ideal for parties or brunch!
Ingredients:
  • 1 tablespoon olive oil
  • 1 large or 2 small bunches scallions, finely sliced
  • 2 tablespoons chopped parsley
  • 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)
Instructions:
  • Preheat the oven to 375°F and grease a 12-cup muffin tin with vegetable oil. Keep a baking sheet and a 3 1/2-inch round cutter nearby.
  • Sauté the scallions: Heat oil in a small skillet over medium heat. Sauté scallions for 5 minutes until softened, then stir in the parsley and remove from heat.
  • Combine eggs and cream: Whisk together eggs until yolks and whites are well mixed. Stir in cream and pepper.
  • Prepare the puff pastry rounds: Roll out the sheet of puff pastry on a lightly floured surface until evenly thick. Use a 3 1/2-inch cutter to cut out 12 rounds. Place the rounds in a muffin tin, pressing them gently into the cups. If the pastry is cracking or still frozen, allow it to thaw a bit longer before cutting. Gather and re-roll any scraps to cut out additional rounds.
  • Assemble the tarts: Spread the scallion and parsley mixture evenly among the muffin cups. Add cream cheese and salmon on top. Drizzle approximately 2 tablespoons of custard over each cup's filling.
  • To bake the tarts, place the muffin tin on a baking sheet and bake in the oven for 25-30 minutes until the filling puffs and turns golden brown. Once done, let them cool for 10 minutes before garnishing with dill and serving.

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