This post was brought to you by the makers of French’s Dijon Mustard. I received compensation to write this post through the French’s Easter Program. All opinions expressed are my own.
I love this time of year. Winter is (slowly but surely) coming to an end, making way for Spring with warmer weather and sunshine. Everything around us is coming out of hibernation.
When Olivia and I go out for a walk, we meet lots of other people actually enjoying to be walking or running outside. The grass is returning to its green color and even leaves and flowers might dare to show themselves soon. It is like a big awakening.
Around this time of year, Christian cultures all around the world are also celebrating Easter. It seems like there is no other holiday with as many varying traditions as Easter. Of course to me – being the food lover that I am – the different culinary traditions stand out the most.
Easter eggs might almost be a universal tradition. In North America we have hot cross buns (though of British origin). Paska is an Easter bread baked in tins in many Eastern European countries. Many will have a roast for Easter dinner (be it lamb, poultry – German’s eat an Easter goose – beef or pork).
If, instead of Easter dinner you have an Easter brunch, these mini quiches will be a perfect addition to the spread.
The mini quiche crusts are crispy layers of phyllo dough. It is important to tuck in or trim off any excess phyllo hanging over the muffin pan cavities. I didn’t do this in my first attempt and ended up with a lot of dark (aka burnt) edges.
Inside the quiches is a two-layered filling. First, there is salmon (fish is another traditional Easter food). For the salmon layer you can use fresh salmon fillet, however using (part) smoked salmon gives the quiches a delicious rustic taste. And I used ribbons of smoked salmon to arrange a ‘rose’ on top of each mini quiche.
The spinach-egg filling is flavored with Dijon mustard. Dijon mustard provides a peppery, robust flavor that gives these mini quiches (and any Easter meal) a little extra kick. I love that French’s Dijon mustard is made with 100% Canadian mustard seeds and Chardonnay wine. Yum!
There also are onion, garlic, sour cream, lemon and dill that make the filling a delicious taste experience.
You can serve the mini quiches hot – straight from the oven – or even at room temperature. Just keep in mind, once covered or refrigerated phyllo dough will soften. But it turns crispy again when reheated (in the oven, not microwave).
Are you looking for more inspiration for your Easter menu? French’s has a fantastic Pinterest account, with delicious recipes and awesome ideas for entertaining.
If you are definitely having a ham for Easter, check out French’s Dijon Maple Glaze recipe. This easy glaze is one tasty way to change up your Easter ham (or pork tenderloins, chicken breasts and more).
- 10 ounces (280 g) skinless salmon filet (or smoked salmon; or mix)
- 1 pound (450 g) frozen spinach, thawed and drained
- 1 small onion, chopped
- 1 garlic clove, minced
- 2 tablespoons butter
- ⅔ cup (160 ml) sour cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 4 eggs, lightly beaten
- 1 small bunch dill weed (~ ¼ cup chopped)
- ¼ cup (60 ml) French's Dijon mustard
- salt & pepper to taste
- frozen phyllo dough (~6 sheets; thawed overnight in the fridge)
- 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.