Mini leek and smoked salmon quiches
Ingredients (for 6 mini quiches):
– 2 leeks (fresh and tender)
– 100g smoked salmon (of superior quality)
– 4 eggs (large)
– 200 ml fresh cream (either 15% or 30%, depending on your preference)
– Salt and pepper (to taste)
– Fresh herbs (such as chopped chives or parsley) for garnish (optional)
Instructions:
1. Prepare the Leeks:
– Wash the leeks thoroughly to remove any dirt or soil. Slice them finely.
– Heat a bit of olive oil or butter in a pan over medium heat. Add the chopped leeks and sauté them gently until they become soft and slightly golden, about 5-7 minutes. Set aside to cool.
2. Prepare the Smoked Salmon:
– While the leeks are cooling, cut the smoked salmon into small, bite-sized pieces.
3. Make the Quiche Filling:
– In a large bowl, whisk the 4 eggs until well beaten.
– Add the 200 ml of fresh cream and mix to combine.
– Season the mixture with a pinch of salt and pepper. Be careful with the salt as smoked salmon is already salty.
– Add the cooked leeks and smoked salmon to the egg-cream mixture. Stir gently to evenly distribute the ingredients.
4. Prepare the Molds:
– Lightly grease 6 mini muffin or tart pans with butter or a non-stick spray to ensure the quiches don’t stick. Silicone molds work well here too.
5. Fill the Molds:
– Carefully spoon the leek and salmon mixture into the molds, filling each about three-quarters of the way to prevent overflowing during baking.
6. Bake:
– Preheat your oven to 180°C (350°F).
– Place the mini quiches in the oven and bake for 20-25 minutes. They should be golden brown on top and firm to the touch when done.
7. Finish and Serve:
– Allow the quiches to cool slightly before removing them from the molds.
– For a finishing touch, sprinkle some fresh herbs (like chopped chives or parsley) on top for added freshness and color.
Enjoy