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Mini Salmon Quiches Recipe

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4.6 from 71 reviews

Mini Salmon Quiches are delightful bite-sized savory treats featuring a flaky homemade crust filled with a creamy mixture of smoked salmon, cheese, and eggs. Perfect as appetizers or for brunch, these quiches combine rich flavors with a tender texture and a hint of fresh dill garnish.

Ingredients

For the Crust:

  • 1 cup all-purpose flour
  • 1/4 cup unsalted butter, chilled and cubed
  • 2-3 tablespoons ice cold water
  • Pinch of salt

For the Filling:

  • 1/2 cup smoked salmon, chopped
  • 1/2 cup grated cheddar or Gruyere cheese
  • 4 medium eggs
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Chopped dill to garnish

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin to prevent sticking.
  2. Make the dough: In a bowl, combine the flour and a pinch of salt. Add the chilled, cubed butter and gently blend it with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  3. Form the dough: Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking the dough to keep it tender.
  4. Shape the crusts: Roll out the dough on a floured surface. Cut into circles sized to fit your mini muffin tin cups. Press each dough circle firmly into the cups and prick the bottoms with a fork to prevent puffing during baking. Refrigerate the prepared crusts while making the filling.
  5. Mix the filling: In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined and smooth.
  6. Assemble the quiches: Place a small spoonful of chopped smoked salmon and grated cheese into each crust. Pour the egg and cream mixture over the salmon and cheese, filling each cup nearly to the top.
  7. Bake: Set the mini muffin tin in the preheated oven and bake for 15 to 20 minutes, or until the quiches are set and golden on top.
  8. Cool and garnish: Remove the quiches from the oven and let them cool for a few minutes before carefully taking them out of the tin. Garnish with fresh chopped dill prior to serving.

Notes

  • Chilling the dough before rolling helps achieve a flakier crust.
  • If you prefer, substitute Gruyere for cheddar cheese for a more pronounced flavor.
  • Ensure not to overfill the crusts to avoid spillage during baking.
  • Leftover quiches can be refrigerated and reheated gently before serving.

Find it online: https://crispcharm.com/mini-salmon-quiches-recipe/