Smoked Salmon Quiche Cups

Updated at: Sat, 23 Nov 2024 09:03:48 GMT

Step 1

Preheat oven to 375F/(190 C).

Step 2

Grease each muffin well with butter. Set aside.

Step 3

Take a stack of 6-8 sheets of the thawed fillo dough. Cut it in half vertically, and then cut each half in half horizontally. You will end up with 4 rectangular stacks.

Step 4

Place one rectangular stack in the muffin well, vertically and fit it snuggly, then place another stack of rectangles in the well going horizontally, creating a “T”. Make sure dough it snug. Repeat process until all your wells are filled.

Step 5

Whisk together eggs, heavy cream salt and pepper. Transfer mixture to a pitcher for easy pouring. Set aside.

Step 6

Fill the bottom of each muffin well with a tablespoon (15 ml) of cheese and a teaspoon (5 ml) of chives. Then pour egg mixture ¾ of the way full.

Step 7

Bake at 375F/190C for 12-13 mins until cups are golden brown and eggs are puffed up.

Step 8

Allow to cool slightly.

Step 9

Meanwhile create the lemon cream by simply combining the sour cream, lemon zest and minced dill.

Step 10

Top each cup with a dollop of lemon cream, and a piece of smoked salmon, rolled decoratively on top. Garnish with a small sprig of dill on top.

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