Mini Salmon Quiches

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I took French cooking classes many years ago and watched a demonstration of a pastry chef making homemade puff pastry.  It was  time consuming & have never attempted the process.  Thank God for Pepperidge Farm Puff Pastry. I always keep a box in the freezer.  All you have to do is defrost it in the fridge overnight and the next day it’s ready to roll out.


In this dish, I used fresh dill as a garnish but also added it to the filling for more flavor. I also used Colavita extra virgin olive oil, this really well made heavy 12 cup muffin pan that’s made in America, Pam canola oil spray, and a small All-Clad skillet.

Details

Yield

20 Mini Quiches

Prep time

20 minutes

Cooking time

30 minutes

Total Time

50 minutes

Ingredients

  • 1 tablespoon of Colavita olive oil 

  • 1 large scallion, finely sliced

  • 2 tablespoons of fresh chopped parsley

  • 2 large free range organic eggs

  • 2/3 cup of heavy cream

  • 1 tablespoon of fresh dill, finely chopped

  • ground black pepper

  • 1 package of Pepperidge Farm frozen puff pastry, thawed

  • 6 ounces of cream cheese, cut into small cubes

  • 8 ounces of leftover baked salmon, torn into pieces

Directions

  • Preheat oven to 375 degrees and spray a 12 cup standard muffin pan with Pam.  You will also need a 4 inch round biscuit or cookie cutter.
  • In a small small All-Clad skillet over medium heat add the the olive oil.  Add the scallions and saute for about 5 minutes until softened.  add the parsley and remove from heat.
  • Whisk the eggs and heavy cream in bowl until combined into a custard.  Whisk in the ground pepper and tablespoon of minced fresh dill.
  • On a lightly floured surface, roll out the 2 sheets of puff pastry to an even thickness.  Cut out rounds with a 4 inch cutter.  You should get 6 rounds from each Pepperidge Farm Puff Pastry sheet.  Fit the rounds into the muffin pan pushing them down in the cups with your fingers.
  • Distribute the scallion and parsley evenly between the muffin cups.
  • Top with cream cheese cubes and torn salmon pieces
  • Pour about 2 tablespoons of the custard mixture over the filling in each cup
  • Bake 25-30 minutes until the filling puffs starts to brown. Remove from oven and cool for 10-minutes
  • Garnish with a sprig of fresh dill and serve.
Mini Salmon Quiches
Mini Salmon Quiches Ingredients
 

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