Salmon, New Potato & Dill Mini Quiche
Servings
8 MINIS
Servings
8 MINIS
Ingredients
Quiche Pastry
Filling
Instructions
  1. In a large bowl, sift together flour, baking soda, baking powder & salt. Cut in white & yellow Crisco shortening until it resembles small peas. In a 1 cup measure, place egg & vinegar; combine. Add enough COLD water to fill cup. Pour all at once over flour mixture, mixing quickly, until dough pulls away from sides of bowl. This should only take a couple of minutes; DO NOT OVER MIX PASTRY.
  2. Preheat oven to 400 F. Roll pastry out on a lightly floured surface. Cut 8 circles about 5 3/4″ in diameter (providing your mini tart shell pans are 4 3/4″ size). Line mini tart pans with pastry & place them on a baking sheet. Place a piece of parchment in each shell, fill it with dry beans & ‘blind’ bake pastry crust for 6-8 minutes. Decrease oven temperature to 325 F.
  3. Divide grated cheese between tart shells; slice cooked new potatoes over cheese. Top with cubed salmon fillet, green onions & fresh dill. In a small bowl, combine eggs, milk & spices; beat well. Carefully pour equally over each tart. Place in oven & bake for 35-40 minutes or until filling is set & slightly golden. Cool in tin before removing to serve. If desired, sprinkle tops with a little bit more shredded Gouda cheese.
Recipe Notes
  • Smoked or fresh raw, ground salmon can be used instead of salmon fillet.