Mini Smoked Salmon Dill Quiches
Hands-on time: 20 minutes
Total time: 1½ hours
Makes: 24 pieces
Mini quiches are easier to serve than one big quiche, and they make for an elegant presentation at your holiday brunch. Prep them the night before, then pop them into the oven to reheat in the morning.
2½ cups all-purpose flour
¾ tsp salt
½ cup each cold butter and cold lard, cubed ¼ cup ice water
3 tbsp sour cream
170 g smoked salmon, chopped half pkg (250 g pkg) cream cheese, diced 4 eggs
1 cup milk
3 tbsp chopped fresh dill
2 green onions, minced
¼ tsp pepper
In bowl, whisk flour with ½ tsp of the salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. Whisk ice water with sour cream; drizzle over flour mixture, stirring briskly with fork until ragged dough forms. Divide dough in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.) On lightly floured work surface, roll out dough to generous ⅛-inch thickness. Using 4-inch round pastry cutter, cut out 24 rounds. Press 1 round into each well of two 12-count muffin pans, without trimming. Prick all over with fork. Place on rimmed baking sheet; refrigerate for 30 minutes. Line shells with foil; fill with pie weights or dried beans. Bake on bottom rack of 400°F oven until rims are light golden, about 10 minutes. Remove pie weights and foil. Let cool completely in pans. Sprinkle salmon and cream cheese into shells. Whisk together eggs, milk, dill, green onions, pepper and remaining salt; pour into shells. Bake in 375°F oven until knife inserted in centres comes out clean, 20 minutes. Let cool in pans for 5 minutes. (Make-ahead: Let cool. Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 2 weeks. Thaw if frozen; reheat in 350°F oven for 10 minutes.) per piece: about 151 cal, 4 g pro, 11 g total fat
(5 g sat. fat), 9 g carb, trace fibre, 52 mg chol, 177 mg sodium, 63 mg potassium. % RDI : 2% calcium, 6% iron, 7% vit A, 13% folate.