Mini Salmon Quiches

These mini salmon quiches are my go-to for brunch or whenever I want something fancy but still totally easy. They're buttery, rich, and creamy with the perfect balance of smoky salmon and cheese.

I'm all about cozy brunch recipes that look way more impressive than they are. I first made these when I wanted something "Pinterest-worthy" for a brunch at home, and now they're one of my favorites to bake up when I'm feeling a little extra.

You'll love this recipe because it's quick to prep, easy to customize, and bakes up perfectly golden every time. The flavor is rich and savory, but the small size keeps it light and snackable. Perfect for parties, showers, or a cozy weekend breakfast at home.

Things to Know Before Making Mini Salmon Quiches

• Chill your butter for the crust so it stays flaky and buttery.
• You can swap smoked salmon for cooked salmon or even bacon if you're not into seafood.
• Don't skip chilling the crust before baking because it helps prevent shrinking.
• Use a mini muffin tin for the perfect bite-sized look.

I love these because they feel like a little luxury moment - fancy but still chill. Plus, they're totally brunch-board-worthy with a mimosa or iced latte on the side.

If you're into easy brunch recipes, you'll love these too: Cranberry Mimosas, Homemade Olive Tapenade, and Avocado Deviled Eggs.

Ingredients You'll Need

• Flour: The base of your crust for that soft, buttery texture.
• Butter: Use it cold for a perfectly flaky crust.
• Water: Ice cold water helps the dough hold together without overmixing.
• Smoked Salmon: Adds a savory, smoky flavor that makes these feel fancy.
• Cheese: Cheddar or Gruyere gives that creamy, salty bite.
• Eggs: The key to the custardy quiche texture.
• Heavy Cream: Makes the filling extra rich and smooth.
• Dill: Adds a fresh, herby touch on top.

Scroll to the recipe card for exact measurements.

How to Make Mini Salmon Quiches

Step 1: Preheat your oven to 350°F (175°C) and grease a mini muffin tin. In a bowl, mix the flour and salt, then cut in the chilled butter until it looks like coarse crumbs. Slowly add ice water, 1 tablespoon at a time, until the dough comes together.

Step 2: Roll out the dough on a floured surface and cut into circles to fit your muffin tin cups. Press each one in and prick the bottoms with a fork. Pop the tray in the fridge while you prep the filling.

Step 3: In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Add chopped salmon and cheese to each crust, then pour the egg mixture almost to the top. Bake for 15-20 minutes, or until golden and set.

Step 4: Let the quiches cool slightly, then remove from the tin and garnish with fresh dill. Serve warm or at room temperature.

Substitutions and Variations

• Swap smoked salmon for cooked crab or cooked bacon.
• Use puff pastry instead of homemade crust for a shortcut.
• Add spinach or caramelized onions for a veggie twist.
• Try goat cheese instead of cheddar for a tangy flavor.

What to Serve with Mini Salmon Quiches

These pair perfectly with fresh fruit, a croissant board, or your favorite brunch drinks like mimosas, a fruity Cranberry Lime Mocktail, or Iced Green Tea Latte. They're also great served alongside a simple green salad for a light lunch vibe.

Storage and Freezing

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake at 300°F for 8-10 minutes or air fry for a few minutes until warmed through. You can also freeze them for up to 1 month and thaw overnight before serving.

FAQs

Can I make mini quiches ahead of time?

Yes! Bake them the day before, store in the fridge, and reheat before serving.

Do I have to make the crust from scratch?

Nope. Store-bought pie crust or puff pastry works great if you're short on time.

Can I make these in a regular muffin tin?

Yes, but you'll need to bake a few minutes longer and fill them about ¾ full.

What cheese works best with salmon?

Gruyere adds a fancy touch, while cheddar makes it a little more classic and cozy.