Mini Smoked Salmon Quiches
- 1 tablespoon olive oil
- 1 large or 2 small bunches scallions, finely sliced
- 2 tablespoons chopped parsley
- 2 large eggs
- 2/3 cup heavy cream
- Black pepper, to taste
- 400g of all-butter puff pastry
- 170g cream cheese, cut into small cubes
- 220g of our Quinlan’s smoked salmon, torn into pieces
- Fresh chopped dill
- Heat the oven to 190°c
Brush a 12-cup muffin tin with vegetable oil. Have on hand a baking sheet and a 3 1/2-inch round cutter.
- Cook the scallions:
In a small skillet over medium heat, heat the oil. Add the scallions and cook for 5 minutes, or until softened. Stir in the parsley. Remove from heat.
- Mix the eggs and cream:
In a bowl, whisk the eggs until the yolks and whites are combined. Whisk in the cream and pepper.
Cut out the puff pastry rounds:
On a lightly floured surface, open the sheet of puff pastry; Gently roll it to an even thickness, and then cut it into 3 1/2-inch rounds. Stack the scraps on top of each other (do not gather them in a ball) and roll again. Cut out more rounds, until you have 12 rounds. Fit the rounds into the muffin tin, pushing them down into the cups with your fingers.
- Fill the tarts:
Distribute the scallion and parsley mixture evenly between the muffin cups. Top with the cream cheese and salmon pieces. Pour about 2 tablespoons of the custard over the filling in each cup.
- Bake the tarts:
Set the muffin tin on a baking sheet, and bake for 25 to 30 minutes, or until the filling puffs and starts to brown. Remove from the oven and cool for 10 minutes. Sprinkle with dill and serve.
Recipe: Simply Recipes