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This recipe makes enough for about twelve servings but you can just double the ingredients if you need more. They take about twenty minutes to prepare and twenty-five to thirty minutes to bake. They will smell so good you might just have to try one before your guests arrive!

Let's Get Started!

The Ingredients To Gather:

1 tablespoon olive oil
1 large or 2 small bunches scallions
2 tablespoons  parsley
2 eggs
2/3 cup heavy cream
Black pepper, to taste
1 package  frozen all-butter puff pastry, thawed
6 ounces cream cheese
6 ounces smoked salmon,
Fresh chopped dill (for garnish)

The Step By Step Directions To Follow:

1 Heat  oven to 375F. Brush a 12-cup muffin tin with vegetable oil.
2  In skillet over medium heat, heat  oil. Add scallions, cook for 5 minutes, or until softened. Stir in parsley. Remove from heat.
3   Whisk  eggs until the yolks and whites are combined. Whisk in  cream, pepper.

4  On a lightly floured surface, open  sheet of puff pastry; if it starts to crack or still feels frozen, let it thaw for a few more minutes before proceeding. Gently roll it to an even thickness, cut it into 3 1/2-inch rounds. Stack  scraps on top of each other, roll again. Cut out more rounds, until you have 12 rounds. Fit  rounds into  muffin tin, pushing them down into the cups with your fingers.

5  Distribute  scallion, parsley mixture evenly between  muffin cups. Top with  cream cheese, salmon pieces. Pour about 2 tablespoons of  custard over  filling in each cup.

6 Set muffin tin on a baking sheet,  bake 25 to 30 minutes, or until the filling puffs and starts to brown. Remove from oven, cool for 10 minutes. Sprinkle with dill.

Enjoy!

These mini salmon quiches are so good, they just might be your new favorite appetizer! Have you made these yet?

Let Us Know How You Liked Them!

Article Source: Simply Recipes