These Mini Salmon Quiches are a perfect addition for easter brunch, baby showers, potluck or buffet-style events. Simple and easy to make, I have also included an easy gluten free alternative.
If you know me you know that I love love love a good quiche. I was thinking about what to bring to a brunch a friend invited us to and I decided to make these. DELICIOUS.
What i love about these is that besides being delicious, they are perfect for meal prep, an easy appeitizer and that I can make them gluten free by just eliminating the crust.
INGREDIENTS FOR MINI SALMON QUICHES
(Exact measurements are in the recipe card below)
For the Crust:(skip this step if making this recipe gluten free)
- all-purpose flour
- unsalted butter, chilled and cubed
- ice cold water
- salt
For the Filling:
- smoked salmon, chopped
- grated cheddar cheese or Gruyere cheese
- medium eggs
- heavy cream
- Salt and pepper
- Chopped fresh dill
How to Make The Mini Salmon Quiches
For the Crust:
Preheat your oven to 350°F (175°C).
Grease and flour a mini muffin pan
- In a bowl, mix the flour and salt. Add the cubed butter and blend gently until it resembles coarse crumbs.
- Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough comes together.
- Roll out the dough on a floured surface and cut into circles to fit your mini muffin tin cups.
- Press the dough circles into the cups, forming mini crusts. Prick the bottoms with a fork to prevent puffing. Place in the fridge while you work on the filling.
- Place in the fridge while you work on the filling.
For the Filling:
- In a large bowl, whisk together the eggs, cream, salt, and pepper until well combined.
- Place a small amount of chopped salmon and grated cheese into each mini crust.
- Pour the egg mixture over the salmon and cheese, filling each crust almost to the top.
- Place the muffin tin into your preheated oven and bake for 15-20 minutes or until the quiches are set and golden brown on top
- Once done, allow to cool for a few minutes, then carefully remove the mini quiches from the muffin pan to cool on a wire rack.
- Garnish with chopped dill before serving.
storage instructions
StoringLeftovers: Keep your mini quiches fresh for up to 3 days by stashing them in an airtight container in the fridge.
ReheatingMagic: Give your quiches a second life! Mini quiches love hot air, so zap them in your air fryer at 350°F for 5 minutes, adjusting for your appliance’s quirks. Or, go classic with the oven: preheat to 350°F and warm them up in a baking pan for a few minutes.
Freezing for Later: Want to save some for later? No problem! Individually wrap each quiche in plastic wrap and then cozy them up in an airtight freezer container for up to 3 months. When the craving strikes, simply thaw them overnight in the fridge before reheating.
I hope you love these like we do!
If you are looking for more quiche related recipes check out:
Easy Crescent Roll Quiche
Mini Salmon Quiche
Ingredients
- For the Crust:
- • 1 cup all-purpose flour
- • 1/4 cup unsalted butter chilled and cubed
- • 2-3 tablespoons ice cold water
- • Pinch of salt
- For the Filling:
- • 1/2 cup smoked salmon chopped
- • 1/2 cup grated cheddar or Gruyere cheese
- • 4 medium eggs
- • 1/2 cup heavy cream
- • Salt and pepper to taste
- • Chopped dill to garnish
Instructions
For the Crust: Preheat the oven to 350°F(175°C).
- Grease and flour a mini muffin
tin - In a bowl, mix the flour and
salt. Add the cubed butter and blend gently until it resembles coarse crumbs. - Gradually add the ice-cold
water, 1 tablespoon at a time, mixing until the dough comes together. - Roll out the dough on a floured
surface and cut into circles to fit your mini muffin tin cups.
Press the dough circles intothe cups, forming mini crusts. Prick the bottoms with a fork to preventpuffing. Place in the fridge while you work on the filling. For the Filling: In a bowl, whisk together the eggs, cream, salt, and pepper until well combined.
- Place a small amount of chopped
salmon and grated cheese into each mini crust. - Pour the egg mixture over the
salmon and cheese, filling each crust almost to the top. - Place the muffin tin into the
oven and bake for 15-20 minutes or until the quiches are set and slightly
golden on top. - Once done, allow to cool for a
few minutes, then carefully remove the mini quiches from the muffin tin. - Garnish with chopped dill
before serving.