Mini Puff Pastry Quiche with Salmon & Dill
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini baked quiches with puff pastry crusts filled with salmon, potatoes, fresh dill, and watercress, bound with cream and egg. Elegant and satisfying as a brunch opener or light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ lb salmon filet (skin on or soff)
- 1 Tbsp neutral oil
- 1 tsp Kosher salt
- ½ tsp granulated garlic
- 1 tsp lemon zest (from 1 lemon)
- 1 sheet puff pastry (thawed)
- 4 large eggs
- 1¼ cup heavy cream
- 2 oz watercress, (roughly chopped, or arugula)
- 2 medium Yukon gold potatoes, (peeled and parboiled, about 1 cup, see note below)
- 2 Tbsp fresh dill, (finely chopped)
- 2 scallions, (thinly sliced)
- ½ cup sour cream, (or creme fraiche, optional, for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 35m
- Sodium
- 486mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 872mg
- Calcium
- 96mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 486MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.