Combine cold smoked salmon with goat cheese, dill and chives and you get a wonderful creamy filling for quiches. This recipe makes 12.
Ingredients
12 mini pastry shells
2 oz. cold smoked salmon (keep out the Bradley Smoker blog posted this month on cold smoking salmon!)
2 oz. goat cheese, crumbled
3 medium eggs
2/3 cup milk
¼ tsp. kosher salt
½ tsp. fresh dill, chopped
2-3 chives, minced
Directions
1. Chop the salmon into ¼” pieces
2. Divide goat cheese & salmon among the pastry shells
3. Whisk together eggs, milk, salt, dill & chives until well blended
4. Pour egg mixture into the pastry shells to fill them ¾ of the way
5. Bake for 15 minutes or until centers are set. Let quiches rest for 10 minutes before serving
