Mini quiches are easier to serve than one big quiche, and they make for an elegant presentation at your holiday brunch. Prep them the night before, then pop them into the oven to reheat in the morning.
- Prep time 20 minutes
- Total time 1 hour & 30 minutes
Ingredients
Method
In bowl, whisk flour with 1/2 tsp of the salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. Whisk ice water with sour cream; drizzle over flour mixture, stirring briskly with fork until ragged dough forms. Divide dough in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured work surface, roll out dough to generous 1/8-inch thickness. Using 4-inch round pastry cutter, cut out 24 rounds. Press 1 round into each well of two 12-count muffin pans, without trimming. Prick all over with fork. Place on rimmed baking sheet; refrigerate for 30 minutes. Line shells with foil; fill with pie weights or dried beans. Bake on bottom rack of 400°F oven until rims are light golden, about 10 minutes. Remove pie weights and foil. Let cool completely in pans.
Sprinkle salmon and cream cheese into shells. Whisk together eggs, milk, dill, green onions, pepper and remaining salt; pour into shells. Bake in 375°F oven until knife inserted in centres comes out clean, 20 minutes. Let cool in pans for 5 minutes. (Make-ahead: Let cool. Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 2 weeks. Thaw if frozen; reheat in 350°F oven for 10 minutes.)
Makes 24 pieces.
Nutritional facts Per piece: about
- Sodium 177 mg
- Protein 4 g
- Calories 151.0
- Potassium 63 mg
- Cholesterol 52 mg
- Saturated fat 5 g
- Total carbohydrate 9 g
%RDI
- Iron 6.0
- Folate 13.0
- Calcium 2.0
- Vitamin A 7.0
