These mini salmon and herb quiches are full of flavor. They are great to make for breakfast or brunch when you have company, or when you just need a single serving. They are easy to make because I almost always have the main ingredients on hand; canned salmon is one of my galley pantry staples because it lasts for a long time and is always ready to serve with an impromptu glass of wine. Puff pastry is another freezer backup that can swoop in and save the day.
Although these mini quiches are simple, I find them to be elegant without being fussy. They can be a wonderful party dish that’s made in advance and reheated before serving. Often, I make a double batch: one to enjoy right away, and one to freeze for later.
To freeze a batch, place the baked quiches on a tray and put it in the freezer until the quiches are firm. Then, transfer them to a sealable freezer bag. When you’re ready to serve them, do not thaw them. Instead, warm them in the oven at 325 degrees for about 20 minutes, or until they’re heated through.
1 sheet puff pastry, thawed
1 (6- to 7-ounce) can salmon, drained
2 green onions, finely chopped
¼ cup half-and-half
⅓ cup cheddar cheese, shredded
2 eggs, lightly beaten
1 tablespoon parsley, chopped
muffin pan and cups
Preheat the oven to 375 degrees.
Using a 3-inch cutter, cut out 12 rounds of pastry. Press into lightly greased muffin pan or cups.
Combine salmon with onion, half-and-half, cheese, eggs and parsley.
Spoon atop pastry in muffin cups. Bake for 15 minutes or until golden and eggs are set.
About the author: For five months a year, LaDonna Gundersen lives aboard a 32-foot fishing boat in Southeast Alaska with her husband Ole, a commercial fisherman, and their boat cat Keta. An accomplished fisherwoman herself, LaDonna has authored six Alaskan-themed cookbooks, having had plenty of experience preparing meals in the boat’s 4-by-5-foot galley. Visit her website, ladonnarose.com, for recipes inspired by life at sea.