Salmon and Cheese Mini Quiches
These Salmon and Cheese Mini Quiches are an easy make-ahead appetizer you can make for a party. They’re bite-sized, creamy, and full of flavor from the smoked salmon and cheese. Great for a brunch, baby shower, or just a snack.
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I like making these with smoked salmon because it adds a savory, slightly salty flavor that pairs perfectly with the creamy egg filling. The homemade crust is buttery and flaky.
Serve them with my Bagel Cucumber Bites or Caprese Skewers for a light and colorful spread that’s great for brunch or parties.
How to Make Salmon and Cheese Mini Quiches
Ingredients you’ll need for the crust
Ingredients you’ll need for the filling
Step by Step Guide
1. Preheat the oven to 350°F (175°C). Grease and flour a mini muffin tin.
2. In a bowl, mix flour and salt.
3. Add cubed butter and blend until it looks like coarse crumbs.
4. Add ice water slowly until the dough comes together.
5. Roll out on a floured surface and cut into circles to fit your mini muffin tin. Press into cups, prick bottoms with a fork, and chill while you make the filling.
6. Whisk eggs, cream, salt, and pepper in a bowl.
7. Place chopped salmon and grated cheese into each crust.
8. Pour egg mixture over, filling almost to the top.
9. Bake for 15–20 minutes, or until set and golden on top. Cool for a few minutes before removing from the tin.
Serve and Enjoy!
Garnish with fresh dill.
Important Recipe Notes
- Keep the mini crusts in the fridge while making the filling to help them stay firm and prevent shrinking.
- Fill the crusts almost to the top, don’t overfill, but leave a little space — the egg mixture will puff slightly while baking.
- For Cheese, you can use cheddar, Gruyere, or a mix works well too.
- These mini quiches are delicious warm or at room temperature, making them perfect for parties or brunch.
Salmon and Cheese Mini Quiches
Ingredients
For the Crust
- 1 cup all-purpose flour
- 1/4 cup unsalted butter chilled and cubed
- 2 –3 tbsp 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
- Preheat the oven to 350°F (175°C). Grease and flour a mini muffin tin.
- In a bowl, mix flour and salt.
- Add cubed butter and blend until it looks like coarse crumbs.
- Add ice water slowly until the dough comes together.
- Roll out on a floured surface and cut into circles to fit your mini muffin tin. Press into cups, prick bottoms with a fork, and chill while you make the filling.
- Whisk eggs, cream, salt, and pepper in a bowl.
- Place chopped salmon and grated cheese into each crust.
- Pour egg mixture over, filling almost to the top.
- Bake for 15–20 minutes, or until set and golden on top.
- Cool for a few minutes before removing from the tin. Garnish with fresh dill.
