Dilled Smoked Salmon Quiches with Phyllo Crust
 
Prep time
Cook time
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These individual quiches are perfect for a special occasion brunch, thanks to their frilly-edged phyllo pastry crust and a luxurious filling of smoked salmon, cream cheese and dill.
Author:
Recipe type: Brunch
Serves: 12
Ingredients
  • 6 sheets packaged phyllo, thawed in the fridge
  • ¼ cup olive oil
  • 4 eggs
  • ½ cup table cream (18%)
  • 3 tbsp Gourmet Gardens dill paste
  • ¼ tsp salt
  • ¼ tsp fresh ground black pepper
  • ¾ cup chopped smoked salmon (around 5 oz / 140g)
  • 2 green onions, thinly sliced
  • 4 oz (125g) cream cheese, cut into small cubes
Instructions
  1. Preheat the oven to 375F. Brush the cups of a 12-cup muffin tin cups with a little of the olive oil.
  2. Place one sheet of phyllo on a clean work surface, and brush lightly with oil. Lay a second sheet of phyllo on top of the first one, and brush again with a little more olive oil, then finish with a third sheet and brush again with more oil. Using your sharpest knife, cut the stack into 12 equal-sized squares (this can be done with two cuts from the short side and three from the wide side). Repeat this process with the remaining sheets of phyllo.
  3. Nestle a phyllo square into the prepared muffin tin, pressing down gently to make a cup. Repeat this process with the rest of the phyllo square, offsetting the squares slightly to create a star shape. You should have enough phyllo to do two squares per cup.
  4. Bake in preheated oven for 8-10 minutes, or until the bottoms of the cups are slightly puffed and dough is golden. Remove from oven and let cool in the tin for at least 5 minutes.
  5. While the crusts are cooling, beat together the eggs, cream, dill, salt and pepper in a medium-sized mixing bowl until well combined.
  6. Place a small spoonful of smoked salmon in each phyllo cup, then sprinkle with a little green onion and 4 cubes of cream cheese. Spoon in just enough of the egg mixture to fill ¾ full, about 3 tablespoons per phyllo cup.
  7. Bake the quiches for 12-14 minutes, or until the egg is set and slightly puffed. Let cool in the tin for 5 minutes, then gently unmold and serve. (If preparing ahead to serve at room temperature, let the unmolded quiches cool off completely on a wire rack, then transfer to an airtight container and refrigerate until ready to serve.)
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/dilled-smoked-salmon-quiches-phyllo-crust/