Smoked Salmon Quiche Cups Food

SMOKED SALMON QUICHE

Steps:

• Combine all crust ingredients except butter and buttermilk in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough buttermilk with fork until flour is just moistened. Shape dough into ball; flatten slightly. Wrap in plastic food wrap; refrigerate 30 minutes.
• Heat oven to 375°F.
• Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Carefully place pastry into ungreased 9-inch glass pie pan. Unfold pastry, pressing firmly against bottom and sides of pie pan. Trim crust to 1/2 inch from edge. Crimp or flute edge. Bake 10 minutes.
• Combine all filling ingredients except salmon in bowl; beat with whisk until well mixed. Sprinkle salmon over crust. Pour egg mixture over salmon. Bake 35-40 minutes or until center is just set. Cool at least 15 minutes.
• Combine cream cheese and dill in bowl; beat at medium speed until smooth. Place into piping bag or plastic food bag with corner cut off. Pipe around edges of quiche. Garnish with arugula, tomato, red onion or capers, as desired.

SMOKED SALMON AND ASPARAGUS QUICHE

Steps:

• Heat oven to 425°F Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
• Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
• Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
• Bake 15 minutes. Reduce oven temperature to 325°F Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

SMOKED SALMON QUICHE CUPS

Steps:

• Preheat oven to 375F/(190 C).
• Grease each muffin well with butter. Set aside.
• Take a stack of 6-8 sheets of the thawed fillo dough. Cut it in half vertically, and then cut each half in half horizontally. You will end up with 4 rectangular stacks.
• Place one rectangular stack in the muffin well, vertically and fit it snuggly, then place another stack of rectangles in the well going horizontally, creating a "T". Make sure dough it snug. Repeat process until all your wells are filled.
• Whisk together eggs, heavy cream salt and pepper. Transfer mixture to a pitcher for easy pouring. Set aside.
• Fill the bottom of each muffin well with a tablespoon (15 ml) of cheese and a teaspoon (5 ml) of chives. Then pour egg mixture ¾ of the way full.
• Bake at 375F/190C for 12-13 mins until cups are golden brown and eggs are puffed up.
• Allow to cool slightly.
• Meanwhile create the lemon cream by simply combining the sour cream, lemon zest and minced dill.
• Top each cup with a dollop of lemon cream, and a piece of smoked salmon, rolled decoratively on top. Garnish with a small sprig of dill on top.

SMOKED SALMON QUICHE

Steps:

• Preheat oven to 375º Farenheit.
• Bake pie crust shell for 10 minutes.
• Reduce oven temperature to 350º.
• In a large bowl whisk together eggs, milk, cream, nutmeg, salt and pepper.
• In small bowl mix together, Gruyere, Parmesan, shallots and flour.
• Sprinkle the cheese mixture and salmon over the bottom of the WARM pie shell.
• Pour egg mixture into warm pie shell.
• Bake on middle shelf until quiche is lightly browned and knife inserted 1 inch from the edge comes out clean, 40 to 50 minutes.
• The center should be set, but soft like gelatin (it will set up after removing from the oven).
• Transfer to a baking rack and cool.
• Serve warm or at room temperature.

CRUSTLESS SMOKED SALMON QUICHE WITH DILL

Steps:

• Preheat oven to 350°.
• Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill, and pepper.
• Pour egg mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 35 minutes. Let stand 15 minutes.
• NUTRITION PER SERVING: CALORIES 95(28% from fat); FAT 3g (sat 1.5g,mono 1g,poly 0.2g); PROTEIN 8.8g; CHOLESTEROL 37mg; CALCIUM 171mg; SODIUM 223mg; FIBER 0.2g; IRON 0.3mg; CARBOHYDRATE 7.5g.

SMOKED SALMON QUICHE

Steps:

• On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine cheese and flour. Transfer to crust., In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture., In a small bowl, whisk the eggs, milk and salt. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

CRUSTLESS CAMEMBERT QUICHE WITH SMOKED SALMON

Steps:

• In a food processor or blender, combine eggs. cream, Camembert, cream cheese, salt and pepper.
• Process until smooth.
• Stir in smoked salmon and dill.
• Sprinkle bread crumbs over sides and bottom of a well-buttered 8 inch square baking dish or 9 inch pie plate.
• Pour in egg mixture.
• Dot with butter.
• Bake at 375 for approximately 30 minutes or until top is browned and puffed.
• Allow to stand 10 minutes before serving.

SMOKED SALMON AND LEEK QUICHE

Steps:

• Whiz flour, butter and salt in a food processor to a crumb texture. Add vinegar, yolk and milk and whiz to a smooth dough. Shape into a disc, enclose in plastic wrap and chill for at least 1 hour.
• Roll out pastry between 2 sheets of lightly floured baking paper, to 3 - 4 mm thick, to fit a 24cm flan dish. Remove top sheet of paper, then use the bottom sheet to invert the pastry into pan. Gently press pastry into pan. Any excess pastry can be left hanging over the edge of pan. Chill 30 minutes.
• Heat oven to 200 degrees Celsius. Prick pastry base with a fork, then line with baking paper. Fill with pastry weights or uncooked rice, and bake blind for 15 minutes. Remove paper and weights or rice, then bake a further 5 to 10 minutes until base is dry. Trim overhanging pastry from edge.
• Meanwhile gently saute the sliced leek in olive oil, then add a splash of water, cover, and cook gently until water is evaporated and the leeks are soft.
• In a medium-sized bowl, hand whisk the whipping cream and eggs together. Add grated cheese and mix well, then season with freshly ground pepper and chopped dill.
• Spread leeks over pastry base, then top evenly with smoked salmon slices. Pour egg mixture into pie crust, spreading evenly.
• Reduce oven temperature to 175 C and bake for 40 to 50 minutes, until quiche is puffed and lightly browned, and knife test comes out clean.
• Allow to cool, out of oven, for 10 to 15 minutes before serving with a tossed green salad.

SMOKED SALMON AND BRIE QUICHE

Steps:

• Bake shell according to directions and cool.
• Whisk cream, eggs and cayenne.
• Scatter onions, cheese and salmon evenly all over bottom of pie shell.
• Carefully pour in cream mixture.
• Bake for approximately 30-35 minutes in the centre of 350 oven, until set and golden.
• Cool 5 minutes before slicing.

EASY SMOKED SALMON AND MUSHROOM QUICHE

Steps:

• Preheat oven to 375°F.
• Saute mushrooms.
• Break salmon into small pieces. Place evenly over bottom of pie crust. Top salmon with cheese and mushrooms.
• Blend cream, eggs, browned.salt, hot sauce, and nutmeg. Pour this mixture over the cheese, making sure all cheese is moist.
• Bake 40-45 minutes, or until quiche is puffed and browned.