Mini leek and smoked salmon quiches

Mini leek and smoked salmon quiches

Impress your friends and family with these adorable and flavorful Mini Leek and Smoked Salmon Quiches! Perfect for brunch, breakfast, or even a snack, these individual quiches combine the sweetness of leeks, the richness of smoked salmon, and the creaminess of cheese, all wrapped up in a flaky pastry crust.

Prep Time: 20 minutes

 Cook Time: 15-20 minutes

Total Time: 35-40 minutes

Servings: 12-15 mini 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.

Nutritional Information (per quiche):

Calories: 220-250

Protein: 15-18g

Fat: 14-16g

Saturated Fat: 8-10g

Cholesterol: 100-120mg

Carbohydrates: 8-10g

Fiber: 1-2g

Sugar: 2-3g

Sodium: 250-300mg