Individual Smoked Salmon Dill Quiches
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The small tart pans used to make these mini-quiches are available at specialty cookware shops.
Servings: 6
Ingredients:
Individual Smoked Salmon Dill Quiches
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 255 |
| pro | 8 g |
| total fat | 18 g |
| sat. fat | 9 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 98 mg |
| sodium | 273 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 9% |
| vit A | 13% |
| folate | 22% |
Suggested Recipes
-
Half Double-Crust sour cream pastry recipe
Filling:
3 oz (90 g) smoked salmon, chopped
1/4 cup (50 mL) cream cheese, diced
2 eggs
1/2 cup (125 mL) milk
4 tsp (20 mL) chopped fresh dill
1 green onion, minced
pinch each salt and pepper
Preparation:
Double-Crust Sour Cream Pastry recipe for crust >>
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Cut out six 4-3/4-inch (12 cm) rounds. Fit into six 4-inch (10 cm) round tart pans with removable bottoms, without trimming. Prick all over with fork. Place on large rimmed baking sheet; refrigerate for 30 minutes.
Line shells with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 15 minutes. Remove weights and foil; let cool on rack.
Filling: Sprinkle salmon and cream cheese into shells. In bowl, whisk together eggs, milk, dill, green onion, salt and pepper; pour into shells. Bake in centre of 375°F (190°C) oven until knife inserted in centre comes out clean, about 25 minutes. Let cool on rack for 5 minutes. Remove from pans. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Wrap and refrigerate for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks. Thaw before reheating in 350°F/180°C oven for 10 minutes.)
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Cut out six 4-3/4-inch (12 cm) rounds. Fit into six 4-inch (10 cm) round tart pans with removable bottoms, without trimming. Prick all over with fork. Place on large rimmed baking sheet; refrigerate for 30 minutes.
Line shells with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 15 minutes. Remove weights and foil; let cool on rack.
Filling: Sprinkle salmon and cream cheese into shells. In bowl, whisk together eggs, milk, dill, green onion, salt and pepper; pour into shells. Bake in centre of 375°F (190°C) oven until knife inserted in centre comes out clean, about 25 minutes. Let cool on rack for 5 minutes. Remove from pans. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Wrap and refrigerate for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks. Thaw before reheating in 350°F/180°C oven for 10 minutes.)
Additional Information
- Variation
Mini Smoked Salmon Dill Quiches: Use 12 muffin cups. Use 4-inch (10 cm) round pastry cutter; line with foil and weigh down as directed. Bake at each temperature for about 5 minutes less.
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Source
Holiday Celebrations: 2007
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