This recipe uses puff pastry as the base for the quiche filling. For practical reasons, frozen puff pastry comes to help those who need pastry but have no time to make it themselves. This puff pastry is very easy to use. You just need to thaw it for several minutes to avoid cracking. If it is accidentally over thawing, you can always fix it by inserting it into the fridge for approximately 30 minutes to firm up. The puff pastry is ready to use.
Serving Size: 4 Cooking
Time: 10 minutes
Ingredients:
- 4 sheets of puff pastry
The Filling:
¾ lb. smoked salmon
2 teaspoons olive oil
¼ cup diced onion
3 eggs
¾ cup heavy cream
½ cup softened cream cheese
Instructions:
- Preheat an oven to 375°F and coat 8 muffin cups with cooking spray. Set aside.
- Shred the smoked salmon and place it in a bowl. Set aside.
- Next, preheat a saucepan over medium heat then pour olive oil into it.
- Wait until the oil is hot then stir in diced onion to it and sauté until aromatic.
- Remove the saucepan from heat, then let it cool. Set aside.
- Next, crack the eggs and place them in a bowl.
- Add softened cream cheese and heavy cream to the bowl then season it with the sautéed onion. Whisk until combined.
- Take a sheet of puff pastry then place it on the prepared muffin cup.
- Press the puff pastry into the cup then put about a tablespoon of shredded smoked salmon on it.
- Fill the pastry cup with egg mixture then sprinkle the shredded salmon on top. Then, repeat with the remaining pastry sheets and fill.
- After that, preheat an oven to 350°F (177°C) and wait until it reaches the desired temperature.
- Insert the quiches into the oven and bake them for approximately 30 minutes or until the egg filling is firm and lightly golden brown.
- Once it is done, take the quiches out of the oven and transfer the, to a serving dish.
- Serve and enjoy
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