Mini Salmon Quiches (Easy Bite-Size Appetizers for Brunch and Entertaining)
These Mini Salmon Quiches are elegant, creamy, and packed with savory flavor in every bite. They work beautifully for a brunch party, look right at home on a platter of festive appetizers, and still hold their own as make-ahead work meals during the week. Baked in mini muffins, these little bites turn a classic salmon quiche into something more flexible and fun.
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Mini quiches are a classic entertaining favorite because they’re easy to serve, transport, and customize. This version highlights smoked salmon for a rich, slightly salty flavor that pairs beautifully with creamy egg custard. They feel fancy enough for special occasions but are simple enough to make at home. They’re perfect for brunch, parties, holidays, or make-ahead breakfasts. Small but impressive, these mini quiches always steal the show.
Why You Will Love This Recipe
- Perfect bite-sized appetizers
- Rich, creamy, and flavorful filling
- Ideal for brunches and parties to serve as a gourmet appetizer
- Make-ahead friendly
- Customizable with different cheeses and herbs
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Mini Salmon Quiches
Step 1: In a bowl, mix flour and salt. Add cubed butter and rub gently until the mixture resembles coarse crumbs. Add ice-cold water, 1 tablespoon at a time, until the dough comes together.
Step 2: Roll out the dough on a floured surface and cut circles to fit the muffin cups.
Press dough into the cups and prick the bottoms with a fork. Refrigerate while preparing the filling.
Step 3: Place a small amount of chopped salmon and grated cheese into each crust.
Pour the whisked egg-cream mixture over the filling, filling each cup almost to the top.
Step 4: Bake for 15-20 minutes, or until the quiches are set and lightly golden on top. Allow to cool for a few minutes, then remove the mini quiches from the muffin tin.
Expert Tips to make
- Keep butter cold for a flaky crust.
- Chill the crust before baking to prevent shrinkage.
- Gruyère adds extra richness, but cheddar works great too.
- Don’t overfill with salmon; a little goes a long way.
- Check early to avoid overbaking.
Serving Ideas & Variations
- Add spinach or leeks for extra veggies to these mini salmon bites.
- Swap dill for chives or green onions.
- Try goat cheese or feta for a tangy twist.
- Serve with lemon wedges for brightness.
- Pair with a light green salad for brunch.
Mini Salmon Quiches FAQs
Yes. Bake, cool, and refrigerate for up to 3 days. Reheat gently before serving.
Absolutely. Freeze fully cooled quiches for up to 2 months. Reheat in the oven.
Yes. Store-bought dough works well and saves time.
The centers should be just set and no longer jiggly.
Yes. Grease the muffin tin well and bake the filling directly for crustless mini quiches.
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Mini Salmon Quiches
Equipment
- Mini muffin pan
- Mixing bowls
- Pastry cutter
- Rolling Pin
- Whisk
- Measuring cups and spoons
Ingredients
For the Crust
- 1 cup all-purpose flour
- ¼ cup unsalted butter cold and cubed
- 2 to 3 tablespoons water ice-cold
- Pinch salt
For the Filling
- ½ cup smoked salmon finely chopped
- ½ cup cheddar cheese (or Gruyère) grated
- 4 medium eggs
- ½ cup heavy cream
- Salt and pepper to taste
- Dill leaves for garnish
Instructions
- Preheat the oven to 350℉ and lightly grease a 12-cup mini muffin pan.
- In a mixing bowl, combine the flour and salt. Add the cold butter and work it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add the ice-cold water one tablespoon at a time, mixing just until the dough comes together. Do not overwork.
- Roll the dough out on a lightly floured surface and cut small circles sized to fit the mini muffin cups. Press the dough into the pan and prick the bottoms lightly with a fork. Place the prepared crusts in the refrigerator while you prepare the filling.
- In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth and well combined.
- Divide the chopped smoked salmon and grated cheese evenly among the chilled crusts. Pour the egg mixture over the filling, filling each cup almost to the top.
- Bake for 15 to 20 minutes, or until the centers are set and the tops are lightly golden. Let the quiches cool in the pan for 5 minutes, then carefully remove. Garnish with chopped dill before serving.
Notes
- These mini salmon quiches can be made a day ahead and stored in the refrigerator.
- Reheat gently in a 300°F oven for the best texture.
- They work equally well served warm or at room temperature, making them ideal for parties and entertaining.
More Snacks and Appetizers
- Creamy, savory, and perfectly sliceable, these turkey and sun-dried tomato pinwheels are the kind of cold appetizer that quietly saves the day when you’re hosting. They can be prepped ahead, served straight from the fridge, and disappear fast on any party platter. Ideal for entertaining, potlucks, and casual get-togethers where you want something reliable.
- Golden at the edges and soft through the center, this easy focaccia bread is finished with cherry tomatoes and onion for a simple, rustic look. It slices beautifully for appetizer spreads and grazing boards and works just as well served warm or at room temperature with dips, cheeses, or a drizzle of olive oil.
