Easy Mini Salmon Quiches
These Mini Salmon Quiches are buttery, savory, and full of rich flavor from smoked salmon, eggs, and creamy cheese. The bite-sized crusts bake up golden and flaky, making them perfect for brunch boards, parties, or cozy weekend mornings. Easy to make and totally Instagram-worthy!
Ingredients
For the Crust:
- 1 cup all-purpose flour
- ¼ cup unsalted butter, chilled and cubed
- 2-3 tablespoons ice cold water
- Pinch of salt
For the Filling:
- ½ cup smoked salmon, chopped
- ½ cup grated cheddar or Gruyere cheese
- 4 medium eggs
- ½ cup heavy cream
- Salt and pepper to taste
- Chopped dill to garnish
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a mini muffin tin.
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In a bowl, mix the flour and salt. Add the cubed butter and blend gently until it resembles coarse crumbs.
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Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough comes together.
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Roll out the dough on a floured surface and cut into circles to fit your mini muffin tin cups.
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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.
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In a bowl, whisk together the eggs, cream, salt, and pepper until well combined.
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Place a small amount of chopped salmon and grated cheese into each mini crust.
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Pour the egg mixture over the salmon and cheese, filling each crust almost to the top.
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Place the muffin tin into the oven and bake for 15-20 minutes or until the quiches are set and slightly golden on top.
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Once done, allow to cool for a few minutes, then carefully remove the mini quiches from the muffin tin and garnish.
Recipe Notes
• Chill your butter before mixing for flaky crusts.
• Use store-bought crust for a lazy brunch hack.
• Add dill and lemon zest for a fresh flavor boost.
• Great served warm or at room temperature.