Mini Smoked Salmon Quiches

This Mini Smoked Salmon Quiches recipe has a wonderful blend of savory, smoky and buttery flavors paired with creamy, cheesy textures. Their small size makes them easy to eat holiday appetizers, perfect for parties or gatherings offering a gourmet feel with each irresistible bite!

For more party appetizers try my jalapeño popper mushrooms, cranberry baked brie, meatball marinara bites and my Rotel cream cheese sausage balls.

this recipe!

Smoked Salmon Quiches

Salmon adds its rich and savory flavor to the quiches that pairs beautifully with the creamy, custard-like egg filling with cheese.

The buttery tart crust adds a crispy golden layer that further complements the soft creamy filling with smoked salmon and dill garnish.

This mini quiches recipe is easy to customize to suit your tastes or any occasions, for one of the most popular holiday appetizers that everyone loves.

Ingredients

Crust

• All Purpose Flour
• Butter – unsalted butter, chilled and cubed
• Water – ice cold water
• Salt

Quiche Filling

• Smoked Salmon – chopped
• Cheddar Cheese – grated cheddar or use grated Gruyere cheese
• Eggs
• Heavy Cream
• Salt & Pepper
• Dill – fresh chopped dill for the best garnish with salmon recipes

How To Make Mini Salmon Quiches

Step One – For the Crust: Preheat the oven to 350°F (175°C).

Step Two – Grease and flour a mini muffin tin.

Step Three – In a bowl, mix the flour and salt. Add the cubed butter and blend gently until it resembles coarse crumbs.

Step Four – Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough comes together.

Step Five – Roll out the dough on a floured surface and cut into circles to fit your mini muffin tin cups.

Step Six – Press the dough circles into the cups, forming mini crusts. Prick the bottoms with a fork to prevent puffing. Place in the fridge while you work on the filling. 

Step Seven – For the Filling: In a bowl, whisk together the eggs, cream, salt, and pepper until well combined.

Step Eight – Place a small amount of chopped salmon and grated cheese into each mini crust.

Step Nine – Pour the egg mixture over the salmon and cheese, filling each crust almost to the top.

Step Ten – Place the muffin tin into the oven and bake for 15-20 minutes or until the quiches are set and slightly golden on top.

Step Eleven – Once done, allow to cool for a few minutes, then carefully remove the mini quiches from the muffin tin.

Step Twelve – Garnish with chopped dill before serving. Enjoy!

Storage And Reheating Instructions

Store in an airtight container in the fridge for 2 to 3 days.

Reheat in a 350°F oven in a baking dish for 5 to 10 minutes or reheat smaller servings in the microwave using 30 second intervals until warmed through.

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