Salmon And Dill Quiches

• 1 None refrigerated pie crust
• 4 None eggs
• 3/4 cup half-and-half
• 1 can (7 1/2 oz) pink salmon, drained and flaked
• 2 tbsp chopped dill
• 1/2 None lemon, peel finely grated and lemon juiced
• None None Baby arugula, sliced red onion, to serve

1. Preheat the oven to 350u0b0F. Lightly grease four 4-inch tart pans with removable bottoms.
2. Roll the pastry out on a floured work surface to a 12-inch round. Cut four 5 1/2-inch rounds from the pastry. Press the pastry into the prepared pans, extending over the edge. Refrigerate for 10 mins, then trim the edges.
3. Line the tart crusts with parchment paper. Fill with baking beans, dried beans or rice. Bake for 10 mins. Remove the paper and filling. Bake for a further 5 mins. Cool.
4. Whisk the eggs, half-and-half, salmon, dill, and lemon peel and juice in a medium bowl. Season to taste. Pour the mixture evenly into the tart crusts. Place on a baking pan,
5. Bake for 15-20 mins, or until the filling is golden and set. Serve warm or cold, topped with arugula and onions.

crust, eggs, pink salmon, dill, lemon, arugula

Taken from recipes-plus.com/api/v2.0/recipes/30706 (may not work)