Smoked salmon and spring leeks are a great spring flavor combination for mini quiche. In these mini quiche, I use shredded hash brown potatoes as the base instead of the traditional pastry which also makes them gluten free.
Preheat the oven to 375 F. Liberally spray the muffin tin with non-stick baking spray (like PAM). Line each cup with shredded hash browns. Go up the sides somewhat of the cups. Set this aside while you cook the leeks and make the custard. This allows time for the frozen hash browns to thaw out.
Heat 1 tbsp of avocado oil (or butter) in a skillet. Saute the chopped leeks until softened (just a few minutes). Season with a dash of salt and pepper. Transfer the cooked leeks to a plate lined with paper towel to absorb excess grease.
Use a medium-sized mixing bowl to make the custard. Use a fork to combine the eggs, milk and cream. Don't over mix. You don't want to add in air. Season it with salt, pepper and cayenne. Transfer the liquid to a pour able glass measuring cup. This makes it easier to pour into the muffin tin cups.
Break up the smoked salmon lox into small pieces. Evenly distribute the salmon in the muffin tin cups. Evenly distribute the cooked leeks in the cups. Evenly distribute the cheese in the cups. Pour the egg mixture evenly into each cup. Top each cup with a little fresh dill or dried thyme if desired.
Bake in the oven for 20 to 22 minutes. It will puff and set. You can test to see if it is done by inserting a sharp knife in the center. It should come out wet, but clean. Rest the quiche about 10 minutes before serving so it firms up.
In a medium salad bowl, drizzle 1 tbsp of avocado oil (or extra virgin olive oil) over the greens. Squeeze lemon juice all over and toss (a generous sized wedge of lemon). Serve with the quiche.
I used Trader Joe's brand frozen shredded hash browns. Use any brand you like. Line the muffin tins first to allow time for the hash browns to thaw.
To make as one large quiche, use a large pie-plate. Spray the pie plate liberally. Follow the same steps. Bake in the oven about 30 - 40 minutes until puffed and set. Allow it to rest 10 - 15 minutes prior to cutting into it so it firms up.
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