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–+ servings
Mini salmon quiches

Mini Salmon Quiches

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Snack
Servings 12

Equipment

  • mini muffin tin

Ingredients
  

For the crust:

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

For the filling:

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

Instructions
 

Crust:

  • Preheat your oven to 350°F (175°C) and lightly grease and flour a mini muffin tin.
  • 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.
  • Slowly incorporate ice-cold water, one tablespoon at a time, stirring until the dough just comes together.
  • 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:

  • In a bowl, whisk the eggs, cream, salt, and pepper until fully combined.
  • Add a small portion of chopped salmon and grated cheese to each crust.
  • Carefully pour the egg mixture over the filling, filling each cup nearly to the top.
  • Bake for 15-20 minutes or until the quiches are firm and lightly golden on the surface.
  • Let them cool slightly before carefully removing them from the muffin tin.
  • Finish with a sprinkle of fresh chopped dill before serving. Enjoy!

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