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Mini Salmon Quiches Recipe

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.

mini salmon quiches

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

ingredients needed for mini salmon quiche recipe

(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: 

making the filling for the mini salmon quiches recipe
  • In a large bowl, whisk together the eggs, cream, salt, and pepper until well combined.
fill up your baking pan with the filling
  • Place a small amount of chopped salmon and grated cheese into each mini crust.
baking the mini quiches
  • 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.
mini salmon quiches fresh out of the oven

storage instructions

mini salmon quiches on a marble board

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:

Crustless Quiche Lorraine

Easy Crescent Roll Quiche

Mini Salmon Quiche

Mini Salmon Quiche

Yield: 12
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

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 a gluten free option. 

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).

  1. Grease and flour a mini muffin
    tin
  2. In a bowl, mix the flour and
    salt. Add the cubed butter and blend gently until it resembles coarse crumbs.
  3. Gradually add the ice-cold
    water, 1 tablespoon at a time, mixing until the dough comes together.
  4. 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.

For the Filling: In a bowl, whisk together the eggs, cream, salt, and pepper until well combined.

  1. Place a small amount of chopped
    salmon and grated cheese into each mini crust.
  2. Pour the egg mixture over the
    salmon and cheese, filling each crust almost to the top.
  3. Place the muffin tin into the
    oven and bake for 15-20 minutes or until the quiches are set and slightly
    golden on top.
  4. Once done, allow to cool for a
    few minutes, then carefully remove the mini quiches from the muffin tin.
  5. Garnish with chopped dill
    before serving.



Notes

GLUTEN FREE OPTION;

If you are making this recipe glluten free, eliminate the crust!

It's simple and easy and your crustless mini salmon quiches will be delicious.

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