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!