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!

Prep20

Cook30

Total50

Servings Mini Quiches

DifficultyEasy

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

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.

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.

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.

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).

Assemble

Divide the courgette, salmon and basil between the cases. Pour the custard over, filling each about three-quarters full.

Bake

Bake at 180°C (160°C fan) for 25 to 30 minutes, until the filling is just set and the pastry is golden.

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.

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