Mini Salmon Quiche

Ingredients

• 250 g flour
• 1 pinch salt
• 125 g cold butter
• 1 egg
• 150 g smoked salmon (slices)
• 1 onion
• 2 Garlic cloves
• 2 tbsp chopped basil
• 4 eggs
• 100 g freshly grated Gruyère cheese
• 300 ml whipping cream (at least 30% fat)
• Salt
• pepper (ground)
• basil (for garnish)

Instructions

1. 1.

   Sift the flour onto a work surface, mix with salt and create a well in the center. Cut the cold butter into small pieces, distribute around the well, add the egg to the center and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes. Preheat the oven to 200°C with top and bottom heat.

2. 2.

   Meanwhile, slice the salmon into strips. Peel and finely chop the onion. Combine both in a bowl. Remove skins from garlic cloves, press them in, and mix in the chopped basil. In another bowl whisk the eggs, add the cheese and cream, season with salt and pepper.

3. 3.

   Roll out the dough on a floured surface and line greased tartlet tins with it. Blind bake the crust in the preheated oven on the middle rack for about 8 minutes. Spread the salmon mixture over the crust, pour the cheese‑egg‑cream mixture on top and bake for another 20–25 minutes until set. Remove, let cool slightly, garnish with fresh basil leaves and serve warm.