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–+ servings

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!
Mini Quiches Salmon Courgettes recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 Mini Quiches

Ingredients 

For the shortcrust pastry
For the filling

Equipment

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.