Mini Quiches Salmon Courgettes
Buttery shortcrust pastry cases filled with a creamy custard of smoked salmon, grated courgette and crème fraîche. Gently smoky, creamy, and delicate. And because they're individual smaller ones, there's more golden pastry per bite!
Ingredients
For the shortcrust pastry
- 250 gr plain flour
- 125 gr unsalted butter cold, cut into small cubes
- 1 pinch salt
- 50 ml water add gradually
- 1 egg yolk =20 g
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
Instructions
1. Make the pâte brisée / shortcrust pastry
- In a bowl or food processor, rub or pulse the flour, salt and cold cubed butter until it looks like fine breadcrumbs. Add the egg yolk and a little of the water, mixing gently until it comes together, adding more water a teaspoon at a time only if needed. Wrap and chill for at least 20 minutes.
2. Line the tart rings
- Roll the chilled dough out to about 3mm on a floured surface. Cut circles slightly larger than your moulds or rings. Ease each into the mould without stretching, press in gently, and trim the excess. Prick the bases with a fork.
3. Prepare the filling
- Salt the grated courgette, leave 20 minutes, then squeeze dry in a clean tea towel. Flake the smoked salmon and tear the basil.
4. Mix the custard
- Whisk the eggs, crème fraîche and milk until smooth. Season with salt and plenty of black pepper (go easy on the salt).
5. Assemble
- Divide the courgette, salmon and basil between the cases. Pour the custard over, filling each about three-quarters full.
6. Bake
- Bake at 180°C (160°C fan) for 25 to 30 minutes, until the filling is just set and the pastry is golden.
7. Cool and serve
- Let them cool a few minutes before lifting out. Serve warm or at room temperature.
Notes
- Squeeze the courgette dry. Salt it, wait 20 minutes, wring it out. This keeps the custard creamy and the pastry crisp.
- Rest the pastry before rolling for crisp, tender cases that hold their shape.
- Don't overwork the dough, or it turns tough.
- Make ahead: bake a day before and reheat in a low oven for 8 to 10 minutes. Freezes well once baked.