Super easy mini salmon quiches are great for evening events or brunch.
They’d also be a welcome addition to any brunch menu.
They also couldn’t be easier.
Sally Vargas
As far as my baking bucket list goes, I think I can cross off puff pastry.
Luckily, store-bought puff pastry is readily available and quite good!
I recommend buying all-butter puff pastry if you could 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.
If it starts to crack, let it thaw at room temperature for a few more minutes.
If it feels too soft, chill it in the fridge for 30 minutes.
Mini Salmon Quiches
Be sure to thaw your puff pastry overnight in the fridge.
Once baked, the tartlets can be frozen.
You could easily double this recipe if you want to make a big batch.
Have on hand a baking sheet and a 3 1/2-inch round cutter.
Sally Vargas
In a small skillet over medium heat, heat the oil.
Add the scallions and cook for 5 minutes, or until softened.
Stir in the parsley.
Sally Vargas
In a bowl, whisk the eggs until the yolks and whites are combined.
Whisk in the cream and pepper.
Gently roll it to an even thickness, and then cut it into 3 1/2-inch rounds.
Sally Vargas
Cut out more rounds, until you have 12 rounds.
Fit the rounds into the muffin tin, pushing them down into the cups with your fingers.
Distribute the scallion and parsley mixture evenly between the muffin cups.
Sally Vargas
Top with the cream cheese and salmon pieces.
Pour about 2 tablespoons of the custard over the filling in each cup.
Remove from the oven and cool for 10 minutes.
Sprinkle with dill and serve.
