Is this a mini quiche?

Not quite, but it is similar! We use phyllo cups instead of shortcrust pastry. And our egg to cream ratio is also quite different than your traditional quiche, resulting in a less eggy filling for these smoked salmon phyllo cups.

Can I use frozen spinach?

Frozen spinach is more compact than fresh spinach and I also find it much harder to squeeze out all of the excess liquid. If you only have frozen spinach, I would recommend making sure it is thawed completely before wringing out the liquid. And adjust the quantity as necessary.

Can I freeze the assembled phyllo cups and bake them later?

I actually don't recommend this. The phyllo cups are pretty delicate and can lose their structure from the moisture of the filling in the time it takes to freeze. To make ahead, I recommend blanching the spinach and prepping the ingredients a day in advance. Then assembly can be done in just five minutes!

What's the best way to transport these smoked salmon tartlets to a party?

Bake the filled phyllo cups about half an hour before you're ready to go. Let them sit for 10 minutes on the hot pan out of the oven, then transfer to a paper towel lined container to absorb any excess moisture. Make sure to place them in a single layer with a little space between them. Cover them lightly with aluminum foil. You want them covered for as little time as possible, as the foil can trap steam and lead to sogginess.

Smoked Salmon Phyllo Cups - Whisked Away Kitchen

Name: Smoked Salmon Phyllo Cups Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 30
Cuisine: Global
Ingredients: 30 mini frozen phyllo shells, also called fillo shells; 2 ounces (60 grams) fresh baby spinach; 2 ounces (60 grams) smoked salmon, torn into small pieces; 2 ounces (60 grams) goat cheese, crumbled; 2 tablespoons fresh dill, chopped; 1/2 cup (120 ml) heavy cream; 1 large egg; 1/2 teaspoon kosher salt; 1/4 teaspoon garlic powder

Ingredients

30 mini frozen phyllo shells, also called fillo shells
2 ounces (60 grams) fresh baby spinach
2 ounces (60 grams) smoked salmon, torn into small pieces
2 ounces (60 grams) goat cheese, crumbled
2 tablespoons fresh dill, chopped
½ cup (120 ml) heavy cream
1 large egg
½ teaspoon kosher salt
¼ teaspoon garlic powder

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Instructions

Preheat oven to 375°F (190°C). Keep the phyllo cups in the freezer until ready to fill.
Blanch the spinach. Bring a pot of water to boil. Transfer the spinach to the boiling water and cook until wilted, about 1 minute. Transfer the spinach to a colander and place under cold running water. Drain the spinach and squeeze out any excess liquid. Make sure to be thorough — excess liquid can make the phyllo cups soggy. Roughly chop the spinach.
Arrange the phyllo cups on a pan with space inbetween. Line each phyllo cup with blanched spinach and several small pieces of smoked salmon. Crumble the goat cheese on top and sprinkle with dill.
In a small bowl, whisk together the egg, heavy cream, salt and garlic powder. Whisk very well. Transfer the mixture to a small pitcher.
Pour the egg mixture over the phyllo cups until each cup is just barely full.
Cook the filled phyllo cups for 10-12 minutes or until golden brown. Allow to cool for at least 10 minutes before serving.
Garnish with an extra sprig of dill if desired.

Notes

Storage: Leftover filled phyllo cups can be stored in an airtight container in the refrigerator for up to two days.