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Mini Salmon Quiches Recipe

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4.5 from 66 reviews

These Mini Salmon Quiches are bite-sized savory pastries featuring a buttery homemade crust filled with smoked salmon, cheese, and a creamy egg custard. Perfect as an appetizer or a light brunch option, they are elegant, richly flavored, and easy to make.

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

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Grease and lightly flour a mini muffin tin to prevent sticking.
  2. Make the dough: In a mixing bowl, combine the all-purpose flour and a pinch of salt. Add chilled, cubed unsalted butter, and blend gently using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
  3. Form the dough: Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking.
  4. Shape the crusts: Roll the dough out on a floured surface to about 1/8 inch thickness. Cut into circles slightly larger than the mini muffin tin cups. Press each circle firmly into the muffin cups and prick the bottom of each with a fork to prevent puffing during baking. Chill the crusts in the fridge while preparing the filling.
  5. Prepare the filling: In a bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth and combined.
  6. Assemble quiches: Place a small amount of chopped smoked salmon and grated cheese into each prepared mini crust. Pour the egg mixture over them carefully, filling almost to the top.
  7. Bake: Place the filled muffin tin in the preheated oven and bake for 15-20 minutes until the quiches are set and the tops turn slightly golden.
  8. Cool and garnish: Remove the quiches from the oven and allow to cool in the pan for a few minutes. Carefully remove each quiche from the muffin tin and garnish with freshly chopped dill before serving.

Notes

  • You can substitute Gruyere cheese with cheddar or another melty cheese of your choice.
  • Ensure the butter and water are cold to achieve a flaky crust.
  • If desired, add finely chopped onions or chives to the filling for extra flavor.
  • These quiches are best served warm but can be enjoyed at room temperature.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Find it online: https://alinacooks.com/mini-salmon-quiches-recipe/