Those things were all nice and were appreciated (especially the Toblerone) but I also felt that something showing a little more effort was required, so I made bite size quiches. Those were gobbled up and the recipe was requested. I don't usually use formal recipes when I cook, so here's my best guess.
Smoked Salmon Mini Quiches
Dough for one pie crust - or if you want quick and easy, one Pillsbury refrigerated pie crust.
1 small onion - diced
1 Tbs butter
Fresh ground pepper to taste
3 oz smoked salmon
3 oz shredded swiss cheese
2 extra large eggs
2/3 C milk
Preheat oven to 350°.
Roll the pie crust out about half as thick as normal. Using a donut cutter, without the hole cutting part in the middle, cut two dozen circles. Use two one-dozen cup mini muffin pans. If the pans are not nonstick, spray with Pam. Line the cups with the pie crust circles.
Saute the diced onion in the butter until just translucent. Grind pepper over the onions and mix.
Remove any skin or icky parts from salmon then break into small pieces and shreds.
Beat the eggs with milk in a small mixing bowl.
Divide the onion, salmon and cheese evenly among the 24 lined muffin cups. Using an eighth of a cup measuring cup, fill the muffin cups to almost full with the egg mixture.
Bake at 350° for about a half hour, until tops are puffed up and mottled with brown.
(No pictures of the mini quiches, they were devoured before I had a chance to snap.)