Ingredients

The following ingredients have 6 Servings
  • 10 ounces salmon filet (skinless; or smoked salmon, or mix)
  • 1 pound frozen spinach (thawed and drained)
  • 1 small onion (chopped)
  • 1 garlic clove (minced)
  • 2 tablespoons butter
  • 2/3 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 4 eggs (lightly beaten)
  • 1 small bunch dill weed (~ 1/4 cup chopped)
  • 1/4 cup French's Dijon mustard
  • salt & pepper (to taste)
  • frozen phyllo dough (~6 sheets; thawed overnight in the fridge)

Instruction

  • Cut the salmon into small cubes and set aside. If using some smoked salmon, leave a few thin strips to use as decoration. Squeeze out as much liquid from the thawed spinach as you can.
  • Melt butter in a skillet over medium heat. Add chopped onion and minced garlic and cook until soft. Add drained spinach, stir and cook for a few more minutes.
  • Take off heat and add sour cream, lemon juice and zest, beaten eggs, chopped dill and French's Dijon mustard to the skillet and combine. Season with salt and pepper.
  • Preheat oven to 400 F. Grease a muffin pan.
  • Unwrap the phyllo dough. Cut into squares and place into muffin pan; 4 layers per cavity. You can use cooking spray or brush melted butter between layers. Tuck in or trim off any overhang to prevent burning.
  • Divide the cut salmon between the phyllo mini crusts and press down lightly. Fill spinach-egg mixture over top. Decorate with a salmon ribbon rose (rolled up strip of smoked salmon).
  • Bake mini quiches for 30 minutes until golden. Let cool in pan for 5 minutes, then serve or transfer to wire rack to cool fully.
  • Store leftovers covered in the fridge. Phyllo crusts will soften, but turn crispy again when reheated in the oven.