Ingredients
Scale
For the Crust:
1 cup all-purpose flour
1/4 cup unsalted butter, chilled and cubed
2-3 tablespoons ice cold water
Pinch of salt
For the Filling:
1/2 cup smoked salmon, chopped
1/2 cup grated cheddar or Gruyere cheese
4 medium eggs
1/2 cup heavy cream
Salt and pepper to taste
Chopped dill to garnish
Instructions
- For the Crust: Preheat the oven to 350°F (175°C).
- Grease and flour a mini muffin tin.
- In a bowl, mix the flour and salt. Add the cubed butter and blend gently until it resembles coarse crumbs.
- Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough comes together.
- Roll out the dough on a floured surface and cut into circles to fit your mini muffin tin cups.
- Press the dough circles into the cups, forming mini crusts. Prick the bottoms with a fork to prevent puffing. Place in the fridge while you work on the filling.
- For the Filling: In a bowl, whisk together the eggs, cream, salt, and pepper until well combined.
- Place a small amount of chopped salmon and grated cheese into each mini crust.
- Pour the egg mixture over the salmon and cheese, filling each crust almost to the top.
- Place the muffin tin into the oven and bake for 15-20 minutes or until the quiches are set and slightly golden on top.
- Once done, allow to cool for a few minutes, then carefully remove the mini quiches from the muffin tin.
- Garnish with chopped dill before serving.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Appetizers