My friend is hosting an afternoon high tea at her apartment tomorrow and so I am making some mini quiches. I decided to make some salmon and double brie mini quiche. This recipe makes about 30-35 mini quiches (baked in a 30-cup mini muffin tray).
180g plain flour, sifted
80g extra light butter
60ml thickened cream
dill (2 stalks)
100g double Brie cheese
50g smoked salmon
Sift the flour into a mixing bowl. Add the butter to the flour and mix with your hands or a spoon until it resembles breadcrumbs. You may find it easier to cut up the butter into cubes to make it easier to mix.
Add the egg and mix until it becomes a sticky dough. It is important that it is still a little bit sticky to the touch so that the pastry would be softer and moist. I made the mistake of adding more dough so that it would become less sticky and I found that this hardened the pastry.
Roll the dough to about 0.5cm thick with a rolling pin. Using a small, round cookie cutter, cut out 30 rounds. You may have extra dough.
Grease the mini muffin tray and place the rounds into the little cups making sure to press the edges against the side. When you press the edges out, you may stretch and tear the base of the dough which you can then top up with any extra dough you have. Prick the base of each tartlet and place in the freezer for 30 minutes.
Preheat oven to 180C.
Line each tartlet with small baking paper squares (cut out just enough to cover each one). Place rice (or small beans) into the cavity. This could get tricky because the tartlets are so small. Bake for 15 minutes until golden brown. Leave to cool.
Layer each tartlet with a thin slice of double Brie cheese at the base, small slice of smoked salmon, and a small sprig of dill.
Mix the cream and egg together and spoon this mixture on top of each tartlet. Bake for 15 minutes until you see the quiche filling ballooning up and becoming a golden brown. Leave to cool and garnish with dill before serving.