Summer entertaining is HERE and I couldn’t be an ounce more ready to kick this whole thing off. I’m a die-hard summer fan… cold simply IS NOT my jam! We’re just putting the final touches on our deck which inspired me to come up with this simple delicious recipe for Smoked Salmon Quiche … miniature, of course;)
I absolutely love the slightly messy and wrinkled look of filo pastry, it’s not meant to look perfect which is right up my alley (because who has time to mess around with fussy pastry!?). Filo pastry is usually brushed with melted butter but I opted for extra virgin olive oil instead, the choice is yours. Keep the filo covered with a towel while working with it as it will dry out really quickly! These are best served either slightly warm or at room temperature. Use the best wild smoked salmon you can get your hands on. Note: these are the PERFECT match for the Sandhill 2016 Chardonnay if you’re looking for a good wine pairing!
Makes 36 mini quiches
Ingredients:
- 8 sheets filo pastry, thawed
- 1/4 cup extra virgin olive oil, plus extra for brushing the tins
- 5 oz. (150 grams) sliced wild smoked salmon, cut into 3/4″ pieces
- 1/2 cup cream cheese or goat cheese
- 6 free range eggs, beaten
- 1 cup 18% cream (aka ‘coffee cream’)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon each salt and pepper
Directions:
- Preheat the oven to 375F and lightly brush a miniature quiche tin with olive oil using a pastry brush.
- Place a sheet of filo pastry on a clean dry flat surface, brush it lightly with olive oil, and place another sheet directly on top. Repeat this process, brushing each layer with olive oil, until you have 4 sheets stacked on top of each other.
- Repeat the entire process above with a new set of 4 filo sheets on a clean dry surface again until you have another stack.
- Using a sharp knife, cut each of the stacked sheets into approximately 3″ squares. Place each square into the quiche tin, gently pressing it in but leaving the edges wrinkled and exposed (see the picture). Repeat with the remaining squares; you may have a couple extra left over.
- Whisk together the eggs, cream, dill, chives and salt and pepper.
- Divide the smoked salmon and the cream cheese (just a dollop in each) among the filo tarts and using a small ladle, pour in the egg mixture to fill each tart.
- Bake the tarts until they are just set and the edges of the pastry are golden brown, approximately 15 minutes.
- Remove from the oven, and once cool to the touch, remove them from the tart tins carefully and let them cool slightly on a cooling rack before serving.
Photography by Sharla Pike Photography