Mini Salmon Quiches

Buttery, crisp, and packed with creamy, smoky goodness, these mini quiches are always a hit at my table. Baked in a muffin tin, they’re effortless to whip up and make the perfect addition to a brunch buffet or a last-minute party appetizer. The combination of rich eggs, melty cheese, and smoked salmon creates a flavor that’s very comforting. Whether you’re treating yourself to a cozy breakfast or sharing with friends, these egg bites muffin tin quiches are always a good idea

Reasons why you’ll love this recipe♡

Perfect for Any Occasion – These bite-sized quiches are elegant enough for brunch gatherings yet simple enough for a quick snack or meal prep.

Rich, Savory Flavor – The combination of buttery crust, creamy egg filling, smoked salmon, and melty cheese creates a deliciously satisfying taste.

Easy to Customize – You can swap the cheese, add veggies, or experiment with different herbs to suit your preferences.

Ingredients you’ll need for this recipe

Servings: 12 mini quiches

For the crust:

For the filling:

Equipment

mini muffin tin

Step by Step Guide

Crust:

1. Preheat your oven to 350°F (175°C) and lightly grease and flour a mini muffin tin.

2. In a mixing bowl, combine the flour and salt. Add the cubed butter and work it into the flour until the mixture resembles coarse crumbs.

3. Slowly incorporate ice-cold water, one tablespoon at a time, stirring until the dough just comes together.

4. Roll the dough out on a floured surface and cut circles to fit the mini muffin tin cups. Gently press the dough into each cup, shaping mini crusts. Prick the bottoms with a fork to prevent them from puffing up. Refrigerate while preparing the filling.

Filling:

5. In a bowl, whisk the eggs, cream, salt, and pepper until fully combined.

6. Add a small portion of chopped salmon and grated cheese to each crust.

7. Carefully pour the egg mixture over the filling, filling each cup nearly to the top.

8. Bake for 15-20 minutes or until the quiches are firm and lightly golden on the surface.

9. Let them cool slightly before carefully removing them from the muffin tin.

10. Finish with a sprinkle of fresh chopped dill before serving. Enjoy!

Recipe FAQ

Q: Can I make these mini salmon quiches ahead of time?
A: Yes! You can bake them in advance and store them in the refrigerator for up to 3 days. Reheat in the oven at 300°F (150°C) for a few minutes before serving.

Q: Can I freeze mini salmon quiches?
A: Absolutely! Let them cool completely, then store them in an airtight container or freezer bag for up to 2 months. Reheat in the oven straight from frozen.

Q: Can I use store-bought pastry instead of homemade crust?
A: Yes! Pre-made pie dough or puff pastry works well and saves time. Just roll it out, cut, and press into the mini muffin tin.

Q: What’s the best cheese to use for these quiches?
A: Cheddar and Gruyere are great options, but you can also use feta, goat cheese, or Swiss cheese for different flavors.

Q: Can I make these without a muffin tin?
A: A mini muffin tin is best for shaping the quiches, but you can also use silicone molds or bake them in ramekins for slightly larger portions.

Q: What can I use instead of smoked salmon?
A: You can use cooked fresh salmon, canned salmon, or even substitute with ham, bacon, or sautéed vegetables.

Q: How do I prevent the crust from getting soggy?
A: Pre-baking (blind baking) the crust for 5-7 minutes before adding the filling helps keep it crisp.

Q: Can I make this recipe gluten-free?
A: Yes! Simply use a gluten-free all-purpose flour blend or a pre-made gluten-free pastry crust.

Q: Can I make this dairy-free?
A: Yes! Substitute the heavy cream with a non-dairy alternative like coconut cream or almond milk, and use dairy-free cheese or omit the cheese altogether.

Q: How do I know when the quiches are fully cooked?
A: The quiches should be set in the center and slightly golden on top. A toothpick inserted into the center should come out clean.

Q: Can I use whole milk instead of heavy cream?
A: Yes, whole milk will work, but the quiches may be slightly less rich and creamy.

Q: Can I add vegetables to the filling?
A: Definitely! Finely chopped spinach, bell peppers, mushrooms, or green onions make great additions.

Q: What herbs pair well with these quiches?
A: Dill is classic, but chives, parsley, or tarragon also complement the flavors beautifully.

Q: Can I make larger quiches instead of mini ones?
A: Yes! You can use a regular muffin tin for slightly larger quiches, but you may need to increase the baking time by a few minutes.

Q: How do I keep the quiches from sticking to the muffin tin?
A: Grease the muffin tin well with butter or cooking spray, or use mini muffin liners for easy removal.

Q: What should I serve with these mini salmon quiches?
A: They pair well with a fresh salad, fruit, roasted vegetables, or a light soup for a complete meal.