Mini Salmon Quiches

Instructions

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1. 1 Brush a 12-cup muffin tin with vegetable oil. Have on hand a baking sheet and a 3 1/2-inch round cutter.
2. 2 In a small skillet over medium heat, heat the oil. Add the scallions and cook for 5 minutes, or until softened. Stir in the parsley. Remove from heat.
3. 3 In a bowl, whisk the eggs until the yolks and whites are combined. Whisk in the cream and pepper.
4. 4 On a lightly floured surface, open the sheet of puff pastry; if it starts to crack or still feels frozen, let it thaw for a few more minutes before proceeding. Gently roll it to an even thickness, and then cut it into 3 1/2-inch rounds. Stack the scraps on top of each other (do not gather them in a ball) and roll again. Cut out more rounds, until you have 12 rounds. Fit the rounds into the muffin tin, pushing them down into the cups with your fingers.
5. 5 Distribute the scallion and parsley mixture evenly between the muffin cups. Top with the cream cheese and salmon pieces. Pour about 2 tablespoons of the custard over the filling in each cup.
6. 6 Set the muffin tin on a baking sheet, and bake for 25 to 30 minutes, or until the filling puffs and starts to brown. Remove from the oven and cool for 10 minutes. Sprinkle with dill and serve. Did you love the recipe? Give us some stars and leave a comment below!