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Mini salmon quiches, garnished with fresh dill, displayed on a marble and wooden board.

Easy Mini Salmon Quiche

Author: Jessica Haggard
If you love quiche as much as I do, get ready to fall hook, line, and sinker for this mini salmon quiche! They’re small in size but big on flavor, packed with rich, smoky salmon, a creamy, cheesy filling, and a perfectly flaky crust that makes every bite feel like a special occasion. Whether you're hosting a gathering or meal-prepping for the week, this simple yet elegant recipe is sure to impress.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Breakfast
Cuisine American
Servings 12 quiches
Calories 152 kcal

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.
Serve: Serve with crisp green salad, roasted potatoes, or a creamy dip. For a brunch spread, serve them alongside fresh fruit, a side of buttery croissants, or potato fritters. 
Store: Place leftovers in an airtight container or wrap in foil or plastic wrap before storing. It will keep for up to 3 days in the refrigerator and up to 1 month in the freezer. To reheat, cover in foil and warm in the oven at 350 F for 20 minutes or until heated through. Remove the foil and return to the oven to crisp up the crust, about 10 minutes more. Defrost frozen quiche in the fridge overnight before reheating.

Nutrition

Serving: 1quicheCalories: 152kcalCarbohydrates: 8gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 82mgSodium: 275mgPotassium: 58mgFiber: 0.3gSugar: 0.4gVitamin A: 398IUVitamin C: 0.1mgCalcium: 52mgIron: 1mg
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