Mini salmon quiches with dill and chives

COOK TIME
40 mins

TOTAL TIME
100 mins

Ingredients

Directions

1. 1

   For the dough 250 g flour, 1 pinch of salt, 150 g butter in pieces, 1-2 tablespoons cold water and 1 egg first with the dough hooks of the mixer, then quickly knead with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes.

2. 2

   Grease a muffin tray (12 troughs) well and sprinkle with flour. Roll out the dough on a floured work surface to a thickness of approx. 3 mm. Cut out 12 circles (approx. 10 cm Ø). Place a circle of dough in each recess of the muffin tray, pull up the edges. Prick the base several times with a fork. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 15 minutes on the lowest rack.

3. 3

   Meanwhile wash the salmon fillet, dab dry and cut into small cubes. Wash the herbs, shake dry and cut finely. Whisk sour cream and 3 eggs. Season with salt and pepper. Stir in dill and chives.

4. 4

   Remove the muffin tray from the oven. Spread the salmon in the pastry trays. Pour herb icing evenly over the salmon.

5. 5

   Continue baking at the same temperature for approx. 25 minutes on the lowest shelf. Remove from the oven and let cool on a cake rack for about 10 minutes. Carefully lift the mini quiches out of the trays and arrange them on the table. Crème fraîche tastes good with them.

6. 6

   Press the edges of the dough well to the inside of the bowls and push them up a little more. When baking, the dough will shrink a little.

Nutrition Facts

KCAL
310 kcal

CARBS
15 g

FATS
22 g

PROTEINS
14 g