These little quiches are perfect for a party, either as a part of a big spread or to take to a potluck at a friend’s house. They’d also be a welcome addition to any brunch menu.
They also couldn’t be easier. Use store-bought puff pastry for the crust, and smoked salmon, cream cheese, and scallions in the filling.
Luckily, store-bought puff pastry is readily available and quite good! I recommend buying all-butter puff pastry if you can find it (check the ingredients). Pastry made with oil or butter substitutes doesn’t taste nearly as good.
Be sure to let the puff pastry thaw overnight in the fridge. If you forget, let it sit out on the counter for 20 to 30 minutes.
When thawed, the puff pastry should be pliable enough to unfold without cracking, but not so soft that it feels floppy or stretchy in your hands. If it starts to crack, let it thaw at room temperature a few more minutes. If it feels too soft, chill it in the fridge for 30 minutes.
Mini Salmon Quiches Recipe
Be sure to thaw your puff pastry overnight in the fridge. If you forget, thaw it on the counter for 20 to 30 minutes, or until it can be easily unfolded without cracking. If the pastry becomes too soft and squishy, chill it in the fridge for 30 minutes to firm up before making the recipe.
Once baked, the tartlets can be frozen. To reheat, place them, still frozen, on a baking sheet and warm in a 350F oven for 15 to 20 minutes, or until hot all the way through.
You could easily double this recipe if you want to make a big batch.
Ingredients:
- 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
- 1 package (14 ounces) frozen all-butter puff pastry, thawed
- 6 ounces cream cheese, cut into small cubes
- 6 ounces smoked salmon, torn into pieces
- Fresh chopped dill (for garnish)
- 12-cup standard muffin tin
- 3 1/2-inch round cookie or biscuit cutter
Read More: Mini Salmon Quiches
