Smoked salmon quiches^
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Chopped fresh mushrooms |
| 1 | tablespoon | Chopped green onion |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Butter |
| 1 | cup | Flour |
| ½ | teaspoon | Dillweed |
| ¼ | teaspoon | Salt |
| 3 | Egg yolks, beaten | |
| ½ | cup | Milk |
| 1 | pack | (3oz) thin slice lox style |
| Salmon, cut up | ||
| ⅓ | cup | Shortening |
| ¼ | cup | Shredded Swiss cheese |
| 1 | tablespoon | To 3 water |
Directions
FILLING
SWISS CHEESE PASTRY
Fry mushrooms, onion, and lemon juice in a skillet 2-3 minutes until vegetables are tender; drain.
Combine egg yolks, milk, mushroom mixture and salmon. Cover and chill 30 minutes.
Make pastry. Combine flour, dill, and salt. Cut in shortening until mixture resembles small peas. Stir in Swiss cheese. Sprinkle 1 tablespoon water over part; mix gently with fork. Push to side of bowl, repeat until all is moistened.
Preheat oven to 375F.
Roll out to a 16" circle; cut out using 3" biscuit cutter, making 18 rounds. Press into greased mini muffin cups, pleating sough to fit in. fill with a scant tablespoon filling.
Bake 35 minutes. Cool in pans 5 minutes before removing and serving warm. If desired, garnish with fresh dill sprigs.
Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-30-95