3. Prepare the filling:
In a bowl, whisk together the eggs, cream, and milk.
Season with salt, pepper, a pinch of nutmeg, and add the chives or dill.
4. Assemble:
Distribute the smoked salmon pieces evenly among the pastry bases.
Carefully pour the quiche filling over the salmon, leaving a small gap to prevent overflowing.
Sprinkle with grated Gruyère cheese, if desired.
5. Bake:
Bake for 20 to 25 minutes, or until the mini quiches are golden brown and puffed up.
Let cool for a few minutes before unmolding. Serving suggestions
Serve these mini quiches warm or at room temperature.
Accompany them with a green salad for a light meal.
Enjoy!
