|Spinach and salmon mini-quiches with spicy bites on the side|
|About 5 min walk from our flat..|
|Some cute things on my way|
|Quiches, packed and ready to go|
For 10 to 12 mini quiches
- 1 roll of puff pastry
- 100g of grated cheese (Edam, gruyere, comte, cheddar..)
- 50g of fresh salmon (or smoked), cut into small cubes
- 1 tbsp olive oil
- A hint of garlic (optional)
- 2 eggs at room temperature, separated
- 3 heaped tbsp of crème fraiche or equivalent
- 1 heaped tsp of corn starch
- 2 cups of frozen spinach
- Freshly crushed peper
Preheat the oven to 180C.
Cut circles of puff pastry and place them in the molds.. Prick them slighlty
For the filling
Sautée the spinach in olive oil, you need them to lose their liquid. Add the hint of garlic. Set aside and add small cubes of salmon. Season to taste. The salmon will cook slightly from the heat still in the pan, but not totally.
Whisk the egg yolk with cornstarch, the cream. Add the spinach and salmon. Add the grated cheese. Season with salt and pepper and set aside.
|A medium-size quiche on the side for the chef (me)|
I like to serve my quiches at room temperature with a salad. But these make a good impression in a buffet for a gathering..
I made these bites with puff pastry leftover. I use black olive tapenade, mixed with sundried tomato pesto and harissa, I layered a spoon of Dijon mustard before adding the spread mixture and I rolled the puff pastry. They I egg-washed the roll and sprinkled dried sage. I’ve marked the cuts and baked at 220 C for about 15 min. And there you have it, spicy little bites..
|Tapenade and sundried tomato pesto|