Savory mini quiches

Ingredients for 1 servings:

• 120 g butter, cold
• 240 g flour
• 1 pinch of salt
• 2 tbsp water, ice cold
• Fat for the molds
• 250 g salmon fillet(s)
• 2 sprigs of dill
• 1 stalk(s) leek (thin stalk)
• 70 g bacon, lean
• 100 g blue cheese, mild
• 100 g double cream
• 1 egg(s)
• e.g. salt and pepper
• 100 g grated cheese (e.g. Appenzell or Gruyère)

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 55 minutes

for 8 quiches with different fillings

Cut the butter into small cubes, mix with the flour and salt to form a smooth dough. Knead in about 2 tablespoons of ice-cold water. Shape the dough into a ball, wrap in cling film and let it rest in the refrigerator for about 1 hour. Roll out the dough to a thickness of about 2 mm and line 8 greased baking dishes (10 cm in diameter). Prick the bottoms several times with a fork. Preheat oven to 225 °C (top/bottom heat). Dice the salmon, finely chop the dill, mix, season with salt and pepper, and divide between 4 baking dishes. Cut the leek into thin rings, the bacon into strips, and the blue cheese into small cubes and divide between the remaining 4 baking dishes. Add the grated cheese to all 8 baking dishes. Mix the crème fraîche with the egg, salt, and pepper, and pour into the baking dishes. Bake in a hot oven for 15-20 minutes. Tip: To freeze, bake the quiches for only 10-15 minutes. They will keep in the freezer for up to 3 months. To serve, bake the thawed quiches in a preheated oven at 200°C (top/bottom heat) for about 5-10 minutes.