Mini Smoked Salmon Quiches
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This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 68 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 5 g |
| fibre | 0 |
| chol | 16 mg |
| sodium | 34 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 2 |
| folate | 7 |
Bite-size quiches just bursting with flavour will disappear from the party tray in seconds. Make sure the pastry is rolled to scant 1/8-inch (3 mm) thickness so it doesn't puff when baking.
Ingredients
- Sour Cream Pastry Recipe
- Filling:
- 4 tsp finely chopped fresh dill
- 3 tbsp chopped smoked salmon
- 1 egg
- 1/4 cup milk
- 1/4 tsp Dijon mustard
- 1 pinch salt
- 1 pinch pepper
Preparation
On lightly floured surface, roll out pastry to scant 1/8-inch (3 mm) thickness. Using 2-3/4-inch (7 cm) round cookie cutter, cut out 24 circles, rerolling scraps. Fit into 3/4-inch (2 cm) deep mini-tart or muffin cups. Prick all over with fork; freeze for 20 minutes or until firm.
Bake in centre of 350°F (180°C) oven for about 15 minutes or until light golden. If dough puffs, gently press with fingertip. Let cool in pan on rack.
Filling: Sprinkle dill then salmon in shells. Whisk together egg, milk, mustard, salt and pepper; pour into shells, being careful not to overflow. Bake for about 20 minutes or until knife inserted in centre comes out clean. Let cool on rack for 5 minutes. Remove from pan. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours or freeze for up to 2 weeks. Thaw before reheating in 350°F/180°C oven for 10 minutes.)
Bake in centre of 350°F (180°C) oven for about 15 minutes or until light golden. If dough puffs, gently press with fingertip. Let cool in pan on rack.
Filling: Sprinkle dill then salmon in shells. Whisk together egg, milk, mustard, salt and pepper; pour into shells, being careful not to overflow. Bake for about 20 minutes or until knife inserted in centre comes out clean. Let cool on rack for 5 minutes. Remove from pan. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours or freeze for up to 2 weeks. Thaw before reheating in 350°F/180°C oven for 10 minutes.)
Additional information : Variation
Mini Smoked Salmon Goat Cheese Quiches: Substitute 2 tbsp (25 mL) goat cheese for the dill.
Source : Canadian Living Magazine: May 2008
- Keywords : Appetizers; Salmon; Bake; Pastry; Eggs;
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