Mini Smoked Salmon Quiches 🥧🐟
Ingredients (makes about 12 mini quiches)
For the pastry:
1 ready-made puff pastry (or shortcrust pastry)
A little flour for the work surface
For the filling:
150g smoked salmon, cut into small pieces
3 eggs
150ml double cream
100ml whole milk
50g grated Gruyère cheese (optional)
1 tablespoon chopped fresh chives (or dill, if you prefer)
Salt and pepper to taste
A pinch of nutmeg (optional)
Preparation
1. Prepare the molds:
Preheat the oven to 180°C (350°F).
Lightly grease a muffin tin or line it with paper baking cups.
2. Cut out the pastry:
On a lightly floured work surface, roll out the pastry if necessary.
Cut out circles of dough slightly larger than your muffin tins (about 8-10 cm in diameter).
Line each muffin cup with a circle of dough, pressing firmly to adhere the dough to the sides.
