Mini Quiches Salmon Courgettes

Appetizer, Appetizers & Snacks, Snack

These little freshly baked mini quiches are perfect for everything from an elegant brunch to a casual picnic. The crisp, buttery shortcrust pastry perfectly balances the creamy, smoky, delicate flavour of salmon alongside the fresh sweetness of grated courgettes!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 12 Mini Quiches

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Ingredients  

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For the shortcrust pastry

• 250 gr plain flour
• 125 gr unsalted butter chilled and diced
• 1 pinch salt
• 1 egg
• 2 tbsp water

For the filling

• 1 courgette coarsely grated
• 100 gr smoked salmon
• 3 egg
• 100 ml whole milk
• 200 ml crème fraîche
• salt and black pepper
• 1 handful basil

Equipment

• 1 mini tartlets mould
• 1 mixing bowl
• 1 food processor
• 1 rolling pin
• 1 grater
• 1 whisk

Instructions

1. 1. Make the shortcrust pastry

   In a large bowl or food processor, rub or pulse the flour, salt, and diced butter together until the mixture resembles fine breadcrumbs. Add the beaten egg and 2 tbsp cold water, mixing gently until the dough comes together. If needed, add extra water one teaspoon at a time. Wrap in cling film and chill for 20 minutes.
2. 2. Prepare the pastry cases

   Lightly flour a work surface and roll out the chilled dough to about 3 mm thickness. Cut out circles slightly larger than the mini tartlets mould. Gently press the pastry circles into the mould, trimming any excess dough.
3. 3. Prepare the courgette and salmon filling

   Grate the courgette and squeeze out excess moisture with a clean tea towel. Flake the smoked salmon and tear the basil leaves finely.
4. 4. Mix eggs, cream, and milk

   In a bowl, whisk together the eggs, crème fraîche, and milk until smooth. Season with salt and plenty of freshly ground black pepper.
5. 5. Assemble the mini quiches

   Evenly divide the courgette, salmon, and basil between the pastry cases. Pour the egg mixture over the fillings, filling each case about three-quarters full.
6. 6. Bake

   Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the filling is set and the pastry is golden brown.
7. 7. Cool and serve

   Allow the mini quiches to cool slightly before removing from tins. Serve warm or at room temperature.

Notes

• Resting the shortcrust pastry before rolling ensures crisp, tender cases.
• Avoid overworking the dough to prevent toughness.

About this recipe

Artichokes with vinaigrette is one of those quietly impressive dishes that’s woven into the fabric of French family life. In spring and early summer, markets all over France pile their stalls high with the freshest artichokes, and you’ll see baskets of them making their way home for Sunday lunches and laid-back gatherings.

Historically, artichokes were a sign of luxury and bounty, served at royal tables and beloved for their gentle, earthy flavour and delicate heart. They were once seen as an extravagant ingredient for the French aristocracy. King Louis XIV absolutely loved artichokes, going so far as to commission their dedicated cultivation in the royal gardens at Versailles. Artichokes appeared at regal banquets as a sign of wealth and refinement, but also for their gentle reputation as an aphrodisiac, a belief dating back to the Greeks and Romans, and one that certainly added to their mystique.

France is home to dozens of distinct artichoke varieties. Two favourites are the “Camus de Bretagne,” iconic for steaming and serving whole, and the “Violet de Provence,” which is often eaten raw with vinaigrette or tossed into spring salads. Brittany in the northwest grows the most artichokes by far, but you’ll also find regional specialities all across the south.

A bit of culture on the side: “Avoir un cœur d’artichaut” means “having an artichoke heart”, this is a French saying for being sentimental or falling in love easily! Obviously referring to the tender, coveted heart at the centre of every artichoke.