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.
- Portion size 24 servings
- Credits : Canadian Living Magazine: May 2008
MethodOn 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.)
Nutritional facts Per piece: about
- Sodium 34 mg
- Protein 1 g
- Calories 68.0
- Total fat 5 g
- Cholesterol 16 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
- Iron 2.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 2.0