Individual Smoked Salmon Dill Quiches

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.)

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.

Source : Holiday Celebrations: 2007