Learn how to make my Smoked Salmon Quiche Cups the perfect Easter Recipe for Sunday Brunch.
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QUICHE CUPS WITH LEMON DILL CREAM AND SMOKED SALMON
Makes 12 Cups (made in jumbo muffin tin)
1 box of Fillo Dough (http://bit.ly/FilloDough) total sheet size is 13”x 9”
¾ cup (180 ml) heavy cream
1 tsp (5 ml) salt
pepper to taste
¾ cup (180 ml) of Mozzarella Cheese (1 tbsp (15 ml) each cup)
1/3 cup (80 ml) minced chives
12 slices of salmon
2/3 cup (160 ml) sour cream
1 tsp (5 ml) lemon zest
1 tbsp (5 ml) fresh dill, minced
freshly cracked pepper to taste
Preheat oven to 375F/(190 C).
Grease each muffin well with butter. Set aside.
Take a stack of 6-8 sheets of the thawed fillo dough. Cut it in half vertically, and then cut each half in half horizontally. You will end up with 4 rectangular stacks.
Place one rectangular stack in the muffin well, vertically and fit it snuggly, then place another stack of rectangles in the well going horizontally, creating a “T”. Make sure dough it snug. Repeat process until all your wells are filled.
Whisk together eggs, heavy cream salt and pepper. Transfer mixture to a pitcher for easy pouring. Set aside.
Fill the bottom of each muffin well with a tbsp (15 ml) of cheese and a tsp (5 ml) of chives. Then pour egg mixture ¾ of the way full.
Bake at 375F/190C for 12-13 mins until cups are golden brown and eggs are puffed up.
Allow to cool slightly.
NOTE: This can all be done the day before. Cover baked cups with aluminum, pop in the fridge. Then remove foil, reheat at 300F (150C) for 10-15 mins until fillo dough is crispy and eggs are warmed through.
Meanwhile create the lemon cream by simply combining the sour cream, lemon zest and minced dill.
Top each cup with a dollop of lemon cream, and a piece of smoked salmon, rolled decoratively on top. Garnish with a small sprig of dill on top.