Weighing down the crusts with pie weights or dried beans is worth the extra effort; this step
prevents the pastry from puffing up and taking up the space you’ll need for the quiche filling
INGREDIENTS
- 1 batch Easy-Roll Pie Pastry (page 348), see tip, below
- 170 g smoked salmon, chopped
- 125 g cream cheese (half 250 g pkg), diced
- 4 eggs
- 1 cup milk
- 2½ tbsp chopped fresh dill
- 2 green onions, minced
- ¼ tsp each salt and pepper
PREPARATION
- Roll out pastry to generous ⅛-inch (3 mm) thickness on a floured surface.
- Cut out 24 rounds using a 4-inch (10 cm) round pastry cutter.
- Fit the pastry rounds into 24 muffin cups without trimming, then prick all over with a fork.
- Refrigerate on a rimmed baking sheet for 30 minutes.
- Line the shells with foil and fill with pie weights or dried beans, then bake in a 400°F (200°C) oven on the bottom rack until the rims are light golden, about 10 minutes.
- Remove the weights and foil and let cool in the pan on a rack.
- Sprinkle chopped smoked salmon and diced cream cheese into the shells.
- Whisk together eggs, milk, dill, green onions, salt, and pepper and pour into the shells.
- Bake in a 375°F (190°C) oven until a knife inserted in the center of several comes out clean, about 20 minutes.
- Let cool in the pan on a rack for 5 minutes before serving
NUTRITIONAL INFORMATION, PER PIECE: about 151 cal, 4 g pro, 11 g total fat (5 g
sat. fat), 9 g carb, trace fibre, 52 mg chol, 177 mg sodium, 63 mg potassium. % RDI:
2% calcium, 6% iron, 7% vit A, 13% folate.
TIP FROM THE TEST KITCHEN
Easy-Roll Pie Pastry is a Test Kitchen classic used for many
of our pies and savouries—it’s worth making and freezing
extra to keep on hand for last-minute baking. To use frozen
pastry, thaw it in the fridge so the butter stays cold—the
little pockets of cold butter are what make the crust flaky.
