Inspired by my travels and love for quick, delicious bites, this recipe is perfect for brunches, picnics, or even a fancy snack to enjoy with friends. The smoky richness of the salmon paired with creamy eggs and cheese makes each bite indulgent and satisfying.
Whether you’re planning a cozy gathering or simply want to enjoy something special, these mini quiches are easy to make and packed with flavor. Let’s get started and bring a little gourmet flair to your day!
Makes: 12 mini quiches
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: Approximately 45-50 minutes
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:
- For the Crust: Preheat the oven to 350°F (175°C).
- Grease and flour a mini muffin tin.
- In a bowl, mix the flour and salt. Add the cubed butter and blend gently until it resembles coarse crumbs.
- Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough comes together.
- Roll out the dough on a floured surface and cut into circles to fit your mini muffin tin cups.
- 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.
- For the Filling: In a bowl, whisk together the eggs, cream, salt, and pepper until well combined.
- Place a small amount of chopped salmon and grated cheese into each mini crust.
- Pour the egg mixture over the salmon and cheese, filling each crust almost to the top.
- Place the muffin tin into the oven and bake for 15-20 minutes or until the quiches are set and slightly golden on top.
- Once done, allow to cool for a few minutes, then carefully remove the mini quiches from the muffin tin.
- Garnish with chopped dill before serving.
