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.
Back in my former life as a pastry chef, puff pastry was a weekly task — it was fun to make, but it requires a serious number of hours to make. 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 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.
- 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)
1 Heat the oven to 375F. Brush a 12-cup muffin tin with vegetable oil. Have on hand a baking sheet and a 3 1/2-inch round cutter.
2 Cook the scallions: 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. Remove from heat.
3 Mix the eggs and cream: In a bowl, whisk the eggs until the yolks and whites are combined. Whisk in the cream and pepper.
4 Cut out the puff pastry rounds: On a lightly floured surface, open the sheet of puff pastry; if it starts to crack or still feels frozen, let it thaw for a few more minutes before proceeding. Gently roll it to an even thickness, and then cut it into 3 1/2-inch rounds. Stack the scraps on top of each other (do not gather them in a ball) and roll again. 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.
5 Fill the tarts: Distribute the scallion and parsley mixture evenly between the muffin cups. Top with the cream cheese and salmon pieces. Pour about 2 tablespoons of the custard over the filling in each cup.
6 Bake the tarts: Set the muffin tin on a baking sheet, and bake for 25 to 30 minutes, or until the filling puffs and starts to brown. Remove from the oven and cool for 10 minutes. Sprinkle with dill and serve.