Salmon And Dill Quiches

1. 1

   Preheat the oven to 350u00b0F. Lightly grease four 4-inch tart pans with removable bottoms.

2. 2

   Roll the pastry out on a floured work surface to a 12-inch round. Cut four 5 1/2-inch rounds from the pastry. Press the pastry into the prepared pans, extending over the edge. Refrigerate for 10 mins, then trim the edges.

3. 3

   Line the tart crusts with parchment paper. Fill with baking beans, dried beans or rice. Bake for 10 mins. Remove the paper and filling. Bake for a further 5 mins. Cool.

4. 4

   Whisk the eggs, half-and-half, salmon, dill, and lemon peel and juice in a medium bowl. Season to taste. Pour the mixture evenly into the tart crusts. Place on a baking pan,

5. 5

   Bake for 15-20 mins, or until the filling is golden and set. Serve warm or cold, topped with arugula and onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.