October 9, 2012
Mini Salmon & Spinach Quiche's
These Mini Salmon & Spinach Quiche's, baked in muffin pans are delicious for a light lunch, dinner or as a part of an amazing Sunday brunch. The crust is light and crispy and the filling is perfectly creamy. I just love the combo of salmon and spinach in a quiche! It's a top ten flavour marriage, at least for my taste buds.
If you're feeling lazy you can use store bought pie crust, but honestly this pie crust is super easy to make.
Salmon & Spinach Mini Pies, 10 pcs
150 grams cold butter
3 dl flour (300ml)
2 tbsp water
1 dl cream (100ml)
2 dl milk (100ml)
100 grams fresh spinach
150 grams smoked salmon
125 grated cheese
Place butter and flour in a bowl and crumble together with your fingers. Add water and work quickly into a dough. Divide the dough into 10 pieces and line the muffin pan with your pie crust. Let the dough rest in the refrigerator for 30 minutes.
Preheat the oven at 200 degrees C. Prick the pies with a fork and pre-bake for about 8 minutes.
Whisk egg, cream, milk and pepper. Quickly fry the spinach with some butter. Chop the salmon. Divide spinach, salmon and cheese in your pre-baked pie shells. Pour the egg mixture on top.
Bake the mini salmon and spinach pies in the middle of the oven for about 20 minutes, until nice golden colour and the filling is firm to the touch.
Serve with a fresh green salad.