Delight in these savory mini seafood quiches, perfect for any occasion.
Preheat your oven to 375°F (190°C) and arrange the mini tart shells on a baking sheet.
Preheating ensures even cooking and a crisp tart shell.
Place a small amount of smoked salmon into each tart shell.
Ensure the salmon is evenly distributed for consistent flavor.
In a mixing bowl, whisk together the half-and-half, eggs, Dijon mustard, and dill until well combined.
Whisk thoroughly to ensure a smooth custard texture.
Pour the custard mixture evenly into the tart shells, covering the smoked salmon.
Pour slowly to avoid spilling and ensure even distribution.
Bake the tarts in the preheated oven for 12-14 minutes, or until the custard is set and the tops are golden.
Check for doneness by gently shaking the tray; the custard should not jiggle.
Allow the tarts to cool slightly before serving warm or at room temperature.
Cooling helps the custard set further, making them easier to handle.
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