Mini Salmon Quiches Recipe

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Cozy Mini Salmon Quiches Recipe, Made Simple

There’s something incredibly comforting about little bites of golden buttery crust filled with creamy, flaky salmon. I love how these mini salmon quiches come together with simple ingredients but deliver that rich, toasty warmth that makes any gathering feel special. Whether you’re baking for a weekend brunch or a weeknight treat, you’ll find this Mini Salmon Quiches Recipe approachable and deeply satisfying.

From the moment you slide these savory morsels into the oven, your kitchen will start to fill with that fragrant, inviting aroma that has everyone sneaking a peek. And when they come out, crisp-edged and perfectly set, you can’t help but feel a little proud — these quiches really bring a homemade touch to the table.

Let’s walk through everything you need to know, from crisp crust tips to the silky salmon filling, so you get your own batch of these beauties every time.

Ingredient Lowdown

• Shortcrust pastry: All-purpose flour and cold unsalted butter make for a crisp, tender base—chilling is key for flaky crust.
• Salmon: Fresh or smoked salmon both work beautifully; fresh gives a mild flavor while smoked adds a smoky depth.
• Eggs: Bind the filling, providing silky structure and richness.
• Heavy cream: Creates that luxuriously creamy texture in the filling—don’t skip it!
• Cheese: Gruyère or sharp cheddar lends nuttiness; Parmesan adds a salty punch.
• Seasonings: Salt, pepper, and a pinch of nutmeg (optional) elevate the flavor without overwhelming delicate salmon.
• Fresh herbs: Dill, chives, or parsley brighten the quiche and complement the fish.

Set Up for Success

Before you jump into mixing, take a few minutes to gather your ingredients and tools. Preheat your oven to 180°C (350°F) so it’s ready when you are. If you’re using a mini quiche pan or muffin tin, lightly grease the cavities or line them with small pastry rounds. Having everything measured and your salmon prepared makes the process smooth and keeps your kitchen flow calm and enjoyable.

Step-by-Step: Mini Salmon Quiches Recipe

1. Make the crust: In a large bowl, rub the cold unsalted butter into the all-purpose flour with a pinch of salt until it resembles fine breadcrumbs. Add the egg and 1 tablespoon of cold water, then knead gently until the dough forms a smooth ball. Wrap it in cling film and chill for at least 30 minutes. This chilling step helps the butter solidify again, creating that crisp, tender crust you’ll love.
2. Prep the salmon: While the dough chills, flake your cooked or smoked salmon into bite-sized pieces. If you’re cooking fresh salmon, poach or bake it gently until just flaky and set aside to cool. This keeps the filling moist but not soggy.
3. Whisk the filling: In a bowl, beat the eggs with the heavy cream until smooth and slightly frothy. Stir in grated cheese, salt, pepper, and a little nutmeg if you like. This creamy base is what sets into a silky custard once baked.
4. Roll and shape the crust: Lightly flour your surface and roll out the chilled pastry dough into a thin circle, enough to line your mini tart pans or muffin tin cavities. Gently press the dough into each space, trimming any excess. Prick the base with a fork to prevent puffing during baking.
5. Assemble the quiches: Distribute the salmon evenly among the mini crusts, then pour the custard mixture over each to fill almost to the top. You’ll notice how the custard glistens and gently settles around the salmon pieces—this means it’ll bake up creamy and inviting.
6. Bake to perfection: Pop the quiches into your preheated oven and bake for 20–25 minutes. Look for evenly golden tops and a slight wobble in the center—it will firm up as it cools but should never dry out.

Flavor Twists for Mini Salmon Quiches Recipe

• Stir fresh dill or tarragon into the egg and cream for a bright, herbaceous note.
• Add sautéed leeks or shallots to the filling for a gentle sweetness underneath the salmon.
• Swap Gruyère with smoked cheddar to amplify smoky depth.
• For a Mediterranean twist, sprinkle chopped sun-dried tomatoes and olives into the filling before baking.
• Mix in a teaspoon of horseradish for a subtle zing that cuts through the richness.
• Top each quiche with a thin slice of cucumber and a dollop of crème fraîche for fresh contrast when serving cold.

Storage & Make-Ahead Tips

• Refrigerate: Store cooled quiches in an airtight container for up to 3 days—perfect for quick breakfasts or snacks.
• Freeze: Wrap each quiche individually in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently in a 160°C (325°F) oven for 10–15 minutes to keep the filling creamy without drying it out. Avoid the microwave if possible, as it can make the crust soggy.
• Make ahead: Prepare the crust and filling separately and store in the fridge. Assemble and bake just before serving.

Mini Salmon Quiches Recipe FAQs

• Can I use canned salmon? Yes, but choose high-quality canned salmon, drain well, and flake gently to avoid excess moisture.
• Do I need to blind bake the crust? For mini quiches, blind baking isn’t always necessary if the dough is chilled well, but you can blind bake for 5 minutes to prevent sogginess.
• What cheese works best? I prefer Gruyère for its nutty richness, but cheddar, Parmesan, or even a mild feta can work beautifully.
• Can I make these dairy-free? Substitute heavy cream with coconut cream or a thick plant-based cream, and use a dairy-free cheese alternative.
• How do I prevent overcooked eggs? Bake at moderate heat and pull the quiches out when the centers are just set but still slightly wobbly—they’ll finish cooking with residual heat.

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