Mini Smoked Salmon Quiches
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.
Servings: 24 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 68 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 5 g |
| fibre | trace |
| chol | 16 mg |
| sodium | 34 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 2% |
| folate | 7% |
-
Sour Cream Pastry
Filling:
4 tsp (20 mL) finely chopped fresh dill
3 tbsp (45 mL) chopped smoked salmon
1 egg
1/4 cup (50 mL) milk
1/4 tsp (1 mL) Dijon mustard
Pinch each salt and 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
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For more ideas on cooking with Real Cream, click here |
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