This Salmon Quiche recipe with phyllo crust and layered salmon-spinach filling make a perfect addition to your Easter brunch. French's Dijon mustard gives the quiches an extra little kick.
Appetizer, Dinner, Side Dish
10ouncessalmon filetskinless; or smoked salmon, or mix
1poundfrozen spinachthawed and drained
1small bunch dill weed~ 1/4 cup chopped
1/4cupFrench's Dijon mustard
salt & pepperto 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.