SAN DIEGO (CBS 8) - This is a great recipe for brunch or light late supper. Serve this alongside dressed baby greens and peach Bellinis for a fabulous addition to your brunch menu. Enjoy!
Ingredients: (Makes 8 to 12)
1 store-bought pie crust (the rolled kind)
2 large eggs r/t
1/3 cup fat-free Half and Half r/t
1 cup of smoked salmon cut into small pieces or ribbons
handful of fresh dill, chopped
1/2 tsp of each- tsp black pepper, onion and garlic powder
1/2 to 1 tsp caviar or fish roe per quiche
1/2 to 1 tsp sour cream per quiche
extra dill sprigs for garnish
muffin tin or mini muffin tin
Non-stick cooking spray such as Pam
Preheat oven to 400 degrees.
Unroll the dough gently roll out with a rolling pin to about one-eighth of an inch thick. Prick all over with a fork and cut circles with a biscuit cutter slightly larger that the diameter of the cups of the muffin tin. Press the dough into the cups of the muffin tin, making sure the pastry comes up right to the top of the cup sides.
Prick the pastry all over with a fork, line each pastry case with baking paper and fill with baking beans. Bake in the lower third of the oven for about 10 to 13 minutes, or until puffy and light golden. Watch closely to make sure they do not over-brown. Remove and cool on a rack.
Next whisk together the Half and Half, dill, eggs and black pepper in a bowl. When the pastry crust is done place a teaspoonful of chopped smoked salmon in the base of each crust and pour or spoon the egg mix, being careful not to overfill. Reduce the oven temperature to 350 and bake in the middle of the oven for 13 minutes or until set and puffy.
Remove from the oven and top each quiche with a teaspoon of sour cream and caviar and garnish with a sprig of fresh dill. Serve hot or warm.