Stuffed Mini Quiches with Salmon and Spinach

Preheat the oven to 180°C.

Roll out the puff pastry and cut it into circles slightly larger than the muffin cups.

Line the muffin cups with the puff pastry.

Distribute the smoked salmon, chopped spinach, and red onion over the puff pastry bottoms.

In a bowl, whisk the eggs and add the cream, grated Gruyère cheese, salt, and pepper.

Mix well.

Pour the egg mixture over the filling in the muffin cups.

Bake the mini quiches in the preheated oven for 15-20 minutes or until they are golden brown and firm.

Garnish with fresh dill for an extra festive touch.