Mini Smoked Salmon Dill Quiches

Canadian Living - Holiday Entertaining - - Holiday brunch -

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.

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