Mini Filo Quiches with Salmon and Chives
 
Prep time
Cook time
Total time
 
A delicious appetizer with salmon, leeks and fresh herbs, baked in mini filo cups. Perfect for entertaining during the holidays
Author:
Recipe type: Holiday Appetizer
Serves: 24
Ingredients
  • 2 packages (12 pieces each) of mini filo shells, thawed overnight in the refrigerator
  • 1 small leek (about 1 cup), minced
  • 2 TBSP. fresh dill, finely chopped
  • 2 TBSP. butter
  • -- sea salt and freshly ground black pepper, to taste
  • ¼ cup Gruyere cheese, grated
  • 2 oz. smoked salmon, cut into ribbons or small pieces
  • 1 large egg, plus one egg yolk
  • 4 oz. cream (heavy cream or light)
  • 2 tsp. AP flour (optional)
  • 1 TBSP. fresh chives, finely chopped
Instructions
  1. Remove the thawed filo shells from the refrigerator and place them in the mini muffin tins.
  2. Set the oven rack in the middle position and preheat the oven to 350°F.
  3. To make the filling, wash the leek well under cold running water. Trim and discard about 3 inches of the green tops, then finely chop the rest.
  4. In a medium skillet, heat the butter, add the leek, season well with salt and pepper, and cook over medium-high heat--stirring occasionally--until the leek is soft and caramelized. Stir in the dill and set aside to cool.
  5. To make the custard, mix the eggs, the cream, the flour, and some salt and black pepper to taste in a mixing bowl. The flour is used to help the custard set, but you can omit it.
  6. To assemble the mini quiches, place a small amount of the leek mixture at the bottom of each filo shell. Top with some grated cheese and a small ribbon of salmon. Pour the custard over the filling, almost to the top of the shells.
  7. Bake for about 15-18 minutes, or, until the filo is deep golden and the custard feels firm around the edges. Place on a wire rack to cool for a few minutes.
  8. Carefully remove the filo cups from the tins and place them on a platter. Serve with a sprinkle of minced fresh chives and enjoy warm or at room temperature.
Notes
Leftovers will keep in the refrigerator for up to three days. To reheat, place in a 350°F oven for about 8-10 minutes or until heated through.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/mini-filo-quiches-with-salmon-and-chives/