Crustless Mini Quiches with Smoked Salmon and Dill
These crustless mini quiches with smoked salmon and dill are a refined, light, and flavorful version, perfect for a chic appetizer or buffet. They combine the delicacy of smoked salmon with the freshness of dill and lemon. This recipe is simple, quick, and will impress your guests. Preparation takes only 10 minutes and cooking 25 minutes, for a soft and creamy result. These little bites keep well and can be reheated, making them perfect for preparing in advance. You will love their melting texture and subtle taste. Follow our tips for variations and an even more elegant presentation!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat your oven to 180°C (350°F).
- 2
In a bowl, beat the eggs with the fresh cream. Season lightly with salt (careful, the smoked salmon is already salty) and pepper.
- 3
Add the chopped dill and the smoked salmon pieces. Mix gently so as not to crush the salmon.
- 4
Lightly butter the cavities of a muffin tin or use silicone molds. Pour the mixture into each cavity, filling almost to the top.
- 5
Bake for 20 to 25 minutes, until lightly golden, puffed, and firm to the touch. Check for doneness with the tip of a knife.
- 6
When out of the oven, sprinkle with fresh dill and lemon zest. Let cool slightly before unmolding.
- For an elegant presentation, use individual silicone molds or parchment paper cups.
- Lightness variation: replace the cream with a cream-milk mixture to lighten the recipe while keeping a creamy texture.
- Creamy variation: add a tablespoon of mascarpone for an even creamier and melting texture.
- Fresh herbs variation: replace dill with chopped chives for a spring touch.
- Storage: keep for 2 days in the refrigerator. Reheat gently in the oven or microwave.
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