I'm craving some quiche, but didn't feel like making it from scratch, so I made a few substitutions. Instead of using salmon fillets, I used frozen salmon burgers, and also replaced the quiche crust pastry with store bought pot sticker wrappers.

Homemade Salmon Mini Quiches

Ingredients
2 salmon burger patties
2 cup loosely chopped broccoli
1 pack of pot-sticker wrappers (about 40)
6 eggs
1 cup monterey jack cheese
1/2 cup cheddar cheese
1 cup half and half
Cooking spray

1. Preheat oven to 425oF. Spray muffin pan with cooking spray. Press one piece pot sticker wrapper into base of each muffin mold. Before putting into oven, spray potsticker wrappers in cooking mold briefly. Bake for 5 minutes or until the edges of the potsticker cups turn lightly brown. Lower oven temperature to 400oF.
2. Fry up the salmon burgers in a frying pan, and cut them into half inch cubes. Steam the chopped broccoli into the microwave until just done.
   
3. Distribute the cooked salmon & chopped broccoli equally among all 40 cups.
   
4. In a food processor, break the 2 cheeses up into smaller pieces. If you bought them pre-shredded, go ahead and add the cheese, eggs, half and half and give it a good 4-6 pulses. Add a good dash of salt & freshly ground black pepper and pulse the mixture another 2-3 times.
5. Using a measuring spoon, scoop about 2 tbsp of the mixture into each cup filled with salmon & broccoli. When all cups are filled, pop the baking tray back into oven on top rack for 12 to 15 minutes.
6. When done, the surface of the quiche should appear golden brown. Let the quiches cool slightly before serving.

These quiches are prepared for tomorrow's bento, but they also serve as a good late-night snack. Since they freeze relatively well, I packed the rest into my freezer for use on another day.

If you like it, stumble it!