These little quiches are totally naked.
Bare as bare can be. But there’s no need for blushes here. They are still decent, in fact they are more than decent. Decently delicious. They are only naked because they don’t have their pastry towel to protect their modesty. They aren’t wrapped in a heavy layer of pastry, which means these are incredibly light, totally moorish and they make the most beautiful brunch.
I think quiches get a bit of a bad rep. They flourished in the 80’s but that isn’t a reason to disregard them. Lot of good things came out of the 80’s…like, me! I’m more of a frittata girl myself, but lets be honest, frittatas are just naked quiches.
They don’t miss the pastry at all. Not one little bit. Instead these little quiches are encased in layers of smoked salmon. Far superior. Smoked salmon has amazing health qualities which beat pastry out of the water. If you are feeling a little blue, or a bit down, or maybe just feeling stressed, then chase those blues away by eating salmon. The high protein and the omega-3 fatty acids in salmon mean it has magical mood boosting qualities. So, eating these gorgeous little naked quiches means you’ll find yourself having a brighter mood, increased energy, and just generally feeling much better.
So not only will these naked mini quiches make you feel fantastic, they are also utterly delicious. A truly winning combination.
We gobbled ours with mugs of prosecco. Yes mugs. That’s how we roll. But mainly it was because I wanted to use my new Falcon mugs that my brother bought me. That, and the fact that we wanted to feel like we were camping. I’m not sure exactly why. But everything tastes better out of an enamel mug. Trust me.
I’m going to be honest and tell you that for brunch, the two we had each wasn’t quite sufficient, so depending on how you want to serve them, I’d say three per person would be a good way to start. We had our mini naked quiches dipped in a bowl of lemony creme fraiche. Heaven. You could always bulk it out a bit by serving these with some roasted asparagus and perhaps a perfectly ripe sliced avocado. Brunch perfection.
- 8 slices of smoked salmon
- 200g asparagus, cooked, and then cut into 2cm long chunks
- 4 eggs
- 1 teaspoon of small capers
- 1 tablespoon of chopped dill
- salt, pepper
- Preheat the oven to 180C.
- You will need a muffin tray. I lightly greased mine with some coconut oil just to makes sure that the little quiches came out at the end
- Now, simply arrange the smoked salmon slices into the muffin tray. You want to try and wrap the salmon around the edges of the hole. You can use the extra slices to make sure that any gaps are filled up and that the bottom is covered too.
- Divide the capers and dill amongst the holes. Then add the asparagus tips.
- Whisk the eggs in a bowl and then season well with salt and pepper.
- Pour the eggs into the muffin tray, dividing the mixture between the 6 holes.
- If you run out of egg mixture, you can always whisk another one up and top up as necessary.
- Now pop the muffin try into the oven for about 8 mins. Ovens vary quite a lot, but start with 8 mins and check them. They should be firm-ish when you touch them. Obviously you don't want them to be runny as that means the egg won't be cooked properly, but you also don't want them too firm as they can then taste a little like eating a sponge. And I can tell you from first hand experience that eating a sponge is not nice. Don't even ask.
- Once they are cooked, allow them to cool for a minute before easing them out of the muffin tray.
- Serve with a bowl of lemony creme fraiche and preferably a glass of cold prosecco.
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Here’s the lovely Anna. She’s modelling the naked quiches for us today. I think you will be able to tell that she’s one happy little camper eating naked quiches.