Mini Salmon Quiches Recipe

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Cozy Mini Salmon Quiches Recipe, Made Simple

There’s something irresistibly comforting about a warm, golden quiche fresh from the oven—especially when it’s mini and just the right size to pop in your mouth. I love how these Mini Salmon Quiches bring a perfect balance of smoky salmon, rich cheese, and creamy custard inside a buttery crust. They’re ideal for brunches, light lunches, or even as a snack to impress friends without fuss.

You’ll find the process here straightforward and beginner-friendly, yet the result has that charming homemade vibe that makes everyone smile. It’s a real crowd-pleaser, and with simple ingredients, you can trust it to come together beautifully every time you make it.

Plus, these bites carry a lovely balance of textures—the crust turns crisp and flaky while the filling stays silky and flavorful. You’re going to want to keep this one in your recipe repertoire for easy entertaining or those comforting weekend mornings.

Ingredient Lowdown

• All-purpose flour: Forms a tender, flaky crust that’s just the right base.
• Unsalted butter: Chilled and cubed for that toasty, golden crust texture.
• Ice cold water: Helps the dough come together without warming the butter.
• Salt: Enhances every flavor, from crust to filling.
• Smoked salmon: Brings that savory, slightly smoky richness—feel free to use fresh salmon if preferred.
• Cheddar or Gruyere cheese: Adds gooey, melty depth and subtle nuttiness.
• Eggs: Create the silky, custardy filling that holds everything together.
• Heavy cream: Gives the filling a luscious, smooth finish instead of just milk.
• Salt & pepper: Simple seasonings to brighten and balance the filling.
• Chopped dill: A fresh herb garnish that pairs beautifully with salmon.

Set Up for Success

Before diving in, gather all your ingredients and measure them out. This mise en place step really cuts down on stress, especially when working with the delicate crust dough. Preheat your oven to a steady 350°F (175°C) and grease your mini muffin tin well—this prevents any sticking and helps the bottoms crisp up beautifully.

Step-by-Step: Mini Salmon Quiches Recipe

1. Make the crust: In a bowl, mix flour and salt. Add the chilled butter cubes and gently rub or pulse until the mixture looks like coarse crumbs with some small pea-sized pieces. This ensures a flaky texture when baked.
2. Add cold water: Pour in ice-cold water one tablespoon at a time, mixing gently until dough begins to hold together. You want it just moist enough so it forms a ball without being sticky—that’s key for that tender crust.
3. Roll & cut: On a lightly floured surface, roll the dough out to about 1/8 inch thickness. Use a cookie cutter or glass to cut circles slightly larger than the muffin cups. Press each circle gently but firmly into the greased cups, shaping the bottom and sides.
4. Prevent puffing: Using a fork, prick fork holes in the crust bottoms to stop bubbling during baking. Chill the crust shells in the fridge while you prepare the filling—you’ll notice this keeps them crisp and flaky.
5. Mix the filling: Whisk eggs, cream, salt, and pepper until frothy and fully combined. This light aeration creates a custard that’s smoothly set but tender in the center.
6. Fill the crusts: Spoon a small amount of chopped smoked salmon and grated cheese into each crust. Then, gently pour the egg mixture over, filling almost to the top but leaving a slight gap to avoid spillover.
7. Bake: Place the filled tin in the oven for 15–20 minutes. You’ll see the quiches puff and their tops turn a delicate golden color when done. The center should be set but still tender—a slight jiggle is perfect.

Flavor Twists for Mini Salmon Quiches Recipe

• Add finely chopped sautéed leeks or shallots to the filling for a gentle onion flavor.
• Swap the smoked salmon for cooked crab meat for a sweet, briny bite.
• Sprinkle a touch of chili flakes into the egg mixture for a mild heat upgrade.
• Mix in fresh chopped herbs like tarragon or chives to brighten every bite.
• Try using crème fraîche instead of cream for a tangier, richer filling.
• Top with a tiny dollop of crème fraîche and a squeeze of lemon before serving for freshness.

Storage & Make-Ahead Tips

• Store cooled quiches in an airtight container in the fridge for up to 3 days.
• For longer storage, freeze fully baked quiches on a tray first, then transfer to freezer bags for up to 1 month.
• Reheat gently in a 325°F oven for about 10 minutes to crisp the crust and warm through.
• Make the crust dough and filling a day ahead to save time on baking day.
• Prepare mini quiche crusts in the muffin tin and refrigerate; fill and bake just before serving for maximum freshness.

Mini Salmon Quiches Recipe FAQs

• Can I use fresh salmon instead of smoked? Absolutely! Just cook and flake the salmon before adding, and season the filling slightly more to compensate for the smoky flavor loss.
• What cheese works best for these quiches? Gruyere and cheddar are great because they melt well and add rich flavor, but Swiss or fontina would work beautifully too.
• How do I prevent soggy bottoms? Make sure to chill crusts before filling and avoid overfilling. Baking until golden and letting them rest also helps crisp the crust perfectly.
• Can I double the recipe? Yes, just use two muffin tins and keep an eye on baking times; they may take a couple minutes longer depending on your oven.
• Are these suitable for freezing? Definitely! Freeze after baking and cool completely, then reheat in the oven to retain their crispness and flavor.

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