When I think about whipping up a delightful appetizer, mini smoked salmon quiches always pop into my head. These little gems give a charming spin to a classic dish, mixing the savory punch of smoked salmon with the soft, creamy goodness of quiche. Now, you may wonder what makes these morsels so special compared to other popular snacks. It’s not just about how nice they look on a platter. They’ve got a wonderful balance of flavors that keeps folks coming back for seconds—trust me on that!
Alright, let’s roll up our sleeves and get started. Here’s how you can make these tasty mini quiches:
Ingredients:
- 1 package of pre-made pastry dough (Puff pastry works a treat)
- 4 large eggs
- 1 cup of heavy cream (or half-and-half if you like it a bit lighter)
- 1 cup of smoked salmon, chopped
- 1/2 cup of shredded cheese (Gruyère or cheddar are both excellent choices)
- 1/4 cup of finely chopped chives (or green onions if that’s what you have)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C). It’s important to have your oven nice and toasty so those little quiches bake perfectly.
- Roll out your pastry dough to about 1/8 inch thick. Not too thick, mind you—just enough to create a nice base. Use a cutter (or a glass if you don’t have one) to cut round discs that will fit into your muffin tin cups.
- Line your muffin tin with the pastry discs. Make sure they’re pressed down nicely, so you don’t end up with a soggy bottom. Nobody likes that.
- In a mixing bowl, whisk together the eggs and heavy cream. Season with a pinch of salt and pepper. Billowing clouds of flavor right there!
- Now stir in the chopped smoked salmon, cheese, and chives. Just mix it all in—no need to be fancy about it.
- Pour the filling into each pastry-lined cup, filling them about 3/4 full. Don’t go overboard; you’ll have a mess if you do.
- Bake those beauties in your preheated oven for about 20-25 minutes, or until they’re set and golden brown on top. Your kitchen will smell wonderful!
- Once they’re done, let them cool for a couple of minutes before carefully removing them from the tin.
And there you have it—lovely little mini smoked salmon quiches that are sure to impress. Serve them warm or at room temperature; they’re delicious either way. Your guests will thank you, and you’ll feel pretty good about making such a tasty treat. Happy cooking!
Recipe
Mini Smoked Salmon Quiches combine the rich flavors of smoked salmon with creamy eggs and a delicate pastry crust, creating a delightful dish perfect for brunches, parties, or any special occasion.
These bite-sized treats aren’t only sophisticated but also quite simple to make, with the creamy, smoky filling offering a nice contrast to the crisp, golden-brown crust. When you serve them, these little quiches promise to impress guests with their taste and presentation.
The filling for the quiches is a harmonious blend of eggs, cream, and smoked salmon, accented with green onions, dill, and a hint of lemon zest for freshness. What makes these quiches particularly appealing is the use of pre-made pastry shells, which substantially reduces preparation time but doesn’t compromise on flavor or texture.
This recipe yields about 24 mini quiches, making it perfect for gatherings or as a convenient make-ahead meal solution.
To start, preheat your oven to 375°F (190°C). Lay out your store-bought mini tart shells on a baking sheet. In a mixing bowl, combine 4 eggs, ½ cup of heavy cream, and a pinch of salt and pepper. Whisk until smooth and well-blended.
Finely chop 4 ounces of smoked salmon and mix it into the egg cream batter along with one chopped green onion, a tablespoon of chopped fresh dill, and the zest of half a lemon. Fill each tart shell with the mixture, being careful not to overflow.
Bake the quiches in the preheated oven for about 20-25 minutes or until the filling is set and the tops are lightly golden. Allow them to cool slightly before serving.
When preparing these Mini Smoked Salmon Quiches, consider using silicone muffin trays if small tart shells are unavailable. This will still guarantee easy release and well-formed quiches.
Also, make sure the salmon isn’t overly salty, as it could overpower the other ingredients. You can prepare the filling in advance and store it in the refrigerator for a few hours, allowing the flavors to meld before baking.
Finally, serve the quiches warm or at room temperature to appreciate their delicate tastes fully, and garnish with extra dill or a dollop of crème fraîche for a luxurious touch.
Mini Smoked Salmon Quiches are a delightful twist on the classic quiche Lorraine, marrying the delicate flavors of smoked salmon with the creamy richness of eggs and cheese.
These bite-sized treats have a storied history rooted in French cuisine, where quiche first gained popularity in the northeastern region of Lorraine. While traditionally quiches were made with bacon or ham, the addition of smoked salmon offers a modern, sophisticated variation that complements the flaky pastry and custardy filling perfectly.
Ideal for brunches, parties, or a light lunch, these mini quiches not only showcase the versatility of quiche but also highlight the luxury of smoked salmon, making them a crowd-pleaser with both classic and contemporary appeal.
Conclusion
And there you have it! Delicious mini smoked salmon quiches that you can serve warm or at room temperature. Perfect as a fancy appetizer or just a little treat anytime. So, let’s not waste any time—get cooking and enjoy the fruits of your labor!