Mini Salmon Quiche
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.
Servings: 12
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.
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.