Mini Salmon Quiche Recipe
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This mini salmon quiche is the superstar appetizer you’ve been waiting for! Flaky pie crust is filled with a luscious creamy filling with tender smoked salmon, fluffy eggs, and melty cheese, then garnished with fresh dill. These little bites of heaven are like the elegant brunch dish you’d find at a fancy café, but made effortlessly in your own kitchen!
Out of all the quiches I’ve tried and made, salmon quiche is my ultimate favorite. The rich, smoky salmon pairs beautifully with the creamy, cheesy filling, creating a dish that feels both indulgent and comforting. I top a slice with a little smoked salmon dip and it’s just mind-blowingly delicious!
Because of this, I thought it would be a good idea to transform that incredible flavor into bite-sized, handheld quiches. A mini salmon quiche is perfect for brunch spreads, meal prep, or as a classy appetizer. It also makes a nice grab and go breakfast, proving that good things really do come in small packages.
Why You’ll Love This Recipe
- Easy yet elegant: These mini quiches look fancy but are super simple to make – just make the simple crust, whip up the filling, assemble, and bake!
- The perfect bite: You get flaky crust, smoky salmon, melt-in-your-mouth eggs, rich cream, and gooey cheese all in one glorious bite!
- Filling and satisfying: Thanks to the eggs and salmon, these quiches will keep you full and satisfied.
- Portable: These mini quiches are easy to pack and transport, making them a great grab and go snack, lunchbox treat, party appetizer, or picnic dish.
- Freezer-friendly: Make ahead, store in the fridge or freezer, and reheat for a quick meal anytime.
How to Make Mini Salmon Quiche
If you love quiche as much as I do, get ready to fall hook, line, and sinker for this mini salmon quiche! It’s small in size but big on flavor, and is shockingly easy to make.
First, we’ll make the mini crusts, whip up the filling and add them to the crusts, then leave the rest of the work to your oven. You get a batch of these fancy bite-sized appetizers in less than an hour!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the crust
- All-purpose flour: Forms the base of the crust, providing structure and a tender bite. Make sure to sift the flour before mixing to ensure a lighter, flakier crust.
- Salt
- Butter: Adds flavor and richness. I use unsalted butter that’s chilled and cubed for the best results.
- Ice cold water: Helps bring the dough together without melting the butter, keeping the crust flaky.
For the filling:
- Eggs: Eggs are the heart of any quiche, providing structure while keeping the filling light, creamy, and perfectly set.
- Heavy cream: Makes the filling extra creamy and velvety.
- Salt and ground black pepper
- Smoked salmon: I use canned smoked salmon for ease and convenience, but you can also opt for fresh or frozen. If you know how to make salmon, it will come handy for this recipe!
- Cheddar cheese: For that gooey, melty, cheesy goodness in every bite!
- Dill: For garnish, adds a bright, herb flavor that pairs beautifully with the salmon.
Step-By-Step Instructions
Whipping up a delicious, fancy-looking appetizer like this mini salmon quiche is easier than you think. Making the mini crusts from scratch may be challenging at first, but it only takes a few tries before you can make them with your eyes closed! When the crusts are ready, just fill them with the creamy salmon mixture, and off they go to the oven.
Step 1: Make the crust
Preheat the oven to 350 F. Grease and flour a mini muffin tin.
Make the crust by mixing the flour and salt in a medium bowl. 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.
Next, roll out the dough on a floured surface and cut it into circles big enough to fill the mini muffin tin cups. Press the dough circles into the cups, forming mini crusts. Prick the bottoms with a fork to prevent puffing. Place it in the fridge to keep it chilled while you work on the filling.
Step 2: Make the filling and assemble
Whisk the eggs, cream, salt, and pepper in a medium mixing bowl until well combined. Divide the chopped salmon and shredded cheese evenly between each mini crust. Pour the egg mixture over the salmon and cheese, filling each crust almost to the top.
Step 3: Bake
Place the muffin tin into the oven and bake for 18-20 minutes or until the quiches are set and slightly golden on top.
Step 4: Cool and garnish
Transfer to a wire cooling rack and let sit for a few minutes before carefully removing the quiches from the muffin tin. Garnish with chopped dill before serving.
Substitutions
- Heavy cream: If you prefer a lighter option, use half-and-half or whole milk, but avoid low-fat alternatives, as they can make the quiche watery.
- Cheddar cheese: Substitute with any melty cheese of your choice – mozzarella or Monterey Jack are ideal for a milder flavor, and cream cheese, goat cheese, or brie are the best options for a creamier texture.
- Dill: If you’re out of dill, fresh parsley, fresh thyme, chives, or green onions make great alternatives.
Expert Tips
- Don’t overmix the filling: Mix the eggs and cream gently to avoid over-beating. Overmixing can result in a dense filling rather than a light and fluffy one.
- Customize: Get creative with the filling! Add sautéed spinach, mushrooms, or shallots for extra flavor. Just be sure to drain any excess moisture from veggies to avoid a watery filling.
- Watch the baking time: Quiches are delicate, so bake them at a lower temperature (around 350 F) to ensure even cooking. Keep an eye on them to avoid overcooking.
- Let them cool: Let your mini quiches cool for a few minutes after baking. They’ll set better and be easier to remove from the pan.
How to Store This Recipe
To store your salmon mini quiche, place them in an airtight container, or wrap each individually with foil or plastic wrap before refrigerating. It will stay fresh in the fridge for up to 3 days or in the freezer for up to 1 month.
When ready to reheat, cover the quiches with foil and warm them in a 350 F oven for about 20 minutes, or until heated through. For a crispier crust, remove the foil and bake for an additional 10 minutes. If frozen, let it thaw overnight in the refrigerator before reheating.
What to Serve with Mini Salmon Quiche
Mini salmon quiches make an excellent stand-alone appetizer or snack, but they pair well with a wide variety of sides. A crisp green salad, roasted potatoes, or a creamy dip are great options.
For a brunch spread, serve them alongside fresh fruit, a side of buttery croissants, or potato fritters. These bite-sized quiches also make a nice addition to a charcuterie board. And, of course, no quiche is complete without a warm cup of coffee or a chilled glass of sparkling wine!
More Easy Breakfast and Brunch Recipes To Try
- Impossible quiche
- Overnight breakfast casserole
- Leftover mashed potato waffles
- Sheet pan eggs
- Puff pastry cinnamon rolls
Easy Mini Salmon Quiche
Ingredients
For the crust:
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ cup butter unsalted, chilled and cubed
- 2-3 tablespoons water ice cold
For the filling:
- 4 medium eggs
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup smoked salmon chopped
- ½ cup cheddar or Gruyere cheese, shredded
- 1 tablespoon dill chopped for garnish
Instructions
- Preheat the oven to 350 °F. Grease and flour a mini muffin tin.
- Make the crust by mixing the flour and salt in a medium bowl. 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 it into circles big enough to fill the mini muffin tin cups.Press the dough circles into the cups, forming mini crusts. Prick the bottoms with a fork to prevent puffing. Place it in the fridge to keep it chilled while you work on the filling.
- Whisk the eggs, cream, salt, and pepper medium mixing bowl until well combined. Divide the chopped salmon and shredded cheese evenly between 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 18-20 minutes or until the quiches are set and slightly golden on top.
- Transfer to a wire cooling rack and let sit for a few minutes before carefully removing the quiches from the muffin tin. Garnish with chopped dill before serving.
Notes
- Mix the eggs and cream gently to avoid over-beating. Overmixing can result in a dense filling rather than a light and fluffy one.
- Get creative with the filling! Add sautéed spinach, mushrooms, or shallots for extra flavor. Just be sure to drain any excess moisture from veggies to avoid a watery filling.
- Quiches are delicate, so bake them at a lower temperature (around 350 F) to ensure even cooking. Keep an eye on them to avoid overcooking.
- Let your mini quiches cool for a few minutes after baking. They’ll set better and be easier to remove from the pan.
