Mini salmon & leek quiches

Servings 6 Quiches (about 4 inches in diameter)

Preheat oven to 300. Slice leeks, and transfer the ends to a baking sheet, along with a few sprigs of dill. Wash Kvaroy Arctic salmon filets and pat dry. Add on top of the herbs and coat in olive oil and season with salt and pepper. Bake for about 16 min. Use a fork to flake the salmon into smaller pieces. Bump oven temp up to 375.
Meanwhile add olive oil to a skillet. When hot, add leeks. Cook until browned, about 7-10 minutes. Set aside.
Add milk, eggs and more sprigs of dill to a large bowl. Whisk until combined.
On a floured surface, roll out disc of dough. Depending on the size of your quiche tray, you’ll need to determine how big to make your circle of dough. I did about ½ an inch wider around than the tray to account for the sides.
Add dough to each of the trays and press in, removing any excess dough from the sides. Add a sprinkle of gruyere cheese to the bottom of each pie crust. Then add a small spoonful of sauteed leeks. Pour egg/milk mixture over top, about ¼ cup worth. Add a spoonful of salmon and more cheese to the top. Repeat and add to a baking sheet and bake for 25 min or until golden brown. Enjoy!

Note: you could also buy store bought dough