Dairy-Free Mini Quiches with Smoked Salmon & Dill

Ingredients

• 375 g Ready-made shortcrust pastry
• 200 ml Dairy-free cream (e.g., oat cream)
• 3 Large eggs
• 150 g Smoked salmon, chopped
• 2 tbsp Fresh dill, chopped
• 1 tsp Lemon zest
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Preheat your oven to 190°C (375°F).
2. 2On a lightly floured surface, roll out the 375 g of ready-made shortcrust pastry. Use a cookie cutter to cut out 12 circles. Gently press these pastry circles into the cups of a mini muffin tin, creating 12 small pastry shells.
3. 3In a medium bowl, whisk together the 200 ml of dairy-free cream and the 3 large eggs until well combined. Add the 1/4 tsp of salt and the 1/4 tsp of black pepper, and whisk again.
4. 4Gently stir the 150 g of chopped smoked salmon, 2 tbsp of chopped fresh dill, and 1 tsp of lemon zest into the egg and cream mixture.
5. 5Carefully pour this filling mixture into each of the 12 pastry-lined muffin cups. Fill each cup almost to the very top.
6. 6Place the muffin tin in the preheated oven and bake for 15-20 minutes. The quiches are ready when the filling is set and no longer jiggles when the tin is gently shaken, and the pastry edges are golden brown.
7. 7Allow the mini quiches to cool in the muffin tin for a few minutes before carefully removing them. Serve them warm or at room temperature.

Substitutions

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