Mini herb salmon quiches
very easy
60 mins
60 mins
Ingredients
- 150 g Butter
- 250 g Spelt flour (Type 630)
- 4 Eggs (size M)
- 7-10 Tbsp Salt
- 500 g Salmon fillet (without skin)
- 1 collar Dill
- 1/2 bunch Chives
- 150 g Schmand
- 7-10 Tbsp Pepper
- 7-10 Tbsp Cling film
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp dried peas
Directions
- 1
Cut the butter into pieces. Put butter, flour, 1-2 tablespoons cold water, 1 egg and 1 pinch of salt in a bowl. Knead first with the dough hooks of the hand mixer and then quickly with your hands to a smooth dough.
- 2
Wrap dough in foil and chill for about 30 minutes.
- 3
Grease the hollows of a muffin tray (12 hollows) well and sprinkle with flour. Roll out the dough thinly on a floured work surface. Cut out 12 circles (approx. 10 cm Ø). Place one circle of dough in each trough.
- 4
Cut the baking paper to size so that the trays can be completely lined with it. Line the trays with it and fill the pulses to the brim. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
- 5
manufacturer) prebake for approx. 15 minutes on the bottom rack.
- 6
Meanwhile wash the salmon, dab dry and cut into cubes of about 1.5 cm. Wash the dill, shake dry and chop finely. Wash chives and cut into fine rolls. Whisk sour cream and 3 eggs well.
- 7
Season vigorously with salt and pepper. Stir in dill and chives.
- 8
Remove the muffin tray from the oven, place it on a cake rack, carefully lift out the paper with the pulses. Spread the salmon evenly into the pastry trays. Pour over the salmon evenly.
- 9
Bake at the same temperature on the lower rack for about 25 minutes. Remove from the oven, place on a cake rack and let rest for about 10 minutes. Carefully lift the muffins out of the trays. Arrange on plates.
- 10
Créme fraîche with herbs tastes good with it.
Nutrition Facts
310 kcal
15 g
22 g
14 g
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