Detailed steps for preparing your mini quiches
1. Preparing the leeks
Start by cleaning the leeks under cold water to remove any traces of soil. Thinly slice them, then gently fry them in a pan with a drizzle of olive oil. When they are tender and lightly browned, set them aside.
2. Slicing the Smoked Salmon
While the leeks are cooling, cut the smoked salmon into small pieces. This step ensures even distribution of the salmon in each quiche.
3. Preparing the Quiche Batter
In a large bowl, beat the eggs until smooth. Stir in the crème fraîche, then add a pinch of salt and pepper. Be careful, as the smoked salmon is already salty, so use sparingly.
4. Incorporating the Ingredients
Add the leeks and smoked salmon to the egg and cream mixture. Mix gently to distribute the ingredients evenly.
Perfect baking for golden and fluffy mini quiches
5. Preparing the pans
Lightly grease muffin tins with oil or butter to prevent the quiches from sticking. You can also use silicone molds, which are convenient for easy removal.
6. Filling the pans
Divide the mixture into the pans, filling them three-quarters full to prevent overflow during baking.
7. Baking
Preheat your oven to 180°C (350°F). Bake the mini quiches for 20 to 25 minutes, until golden brown and firm to the touch.
8. Finishing touches
Let cool slightly before removing from the pan. For a neat presentation, sprinkle the quiches with chopped chives.
