Mini Salmon Quiche

Sharing is caring!

Let’s be honest. Mornings can be a circus. Whether you’re getting the kids out the door, tackling an early work call, or just trying to drink your coffee before it gets cold (again), breakfast is often an afterthought.

Enter these adorable mini salmon quiches. Fancy enough for brunch, easy enough for a weekday, and, best of all, they won’t require a sink full of dishes afterward.

These bite-sized beauties are packed with smoky salmon, creamy eggs, and a buttery crust that’s just chef’s kiss. Plus, they’re the perfect size for tiny hands (or a grown-up who wants to eat five and pretend it’s still just a snack).

The Recipe: Easy, Elegant, and Oh-So-Tasty

Instructions

1. Prep the Crust:

Preheat your oven to 350°F (175°C).

Grease a mini muffin tin.

In a bowl, mix the flour and salt. Add the chilled butter and work it in with your hands (or a pastry cutter) until the mixture resembles coarse crumbs.

Slowly add ice-cold water, one tablespoon at a time, mixing until the dough holds together.

Roll out the dough on a floured surface and cut circles to fit your mini muffin tin.

Press the dough circles into the cups, pricking the bottoms with a fork to prevent puffing.

Place the tin in the fridge while you make the filling.

2. Make the filling.

In a bowl, whisk together the eggs, cream, salt, and pepper until smooth.

Sprinkle a little smoked salmon and cheese into each mini crust.

Pour the egg mixture over the top, filling just below the rim.

3. Bake and enjoy.

Bake for 15-20 minutes or until the tops are set and slightly golden.

Let them cool for a few minutes before carefully removing them from the tin.

Garnish with fresh dill and serve warm (or sneak one straight from the pan, I won’t judge).

Variations to Keep Things Exciting

Because sometimes you want to shake things up (or just use what’s already in the fridge).

1. Spinach & Feta Twist: Swap the salmon for sautéed spinach and crumbled feta for a Mediterranean spin.
2. Bacon & Cheddar Classic: Crisp up some bacon, chop it up, and toss it in with sharp cheddar for a crowd-pleaser.
3. Mushroom & Swiss: Sautéed mushrooms and melty Swiss cheese make for a rich, earthy flavor.
4. Dairy-Free Option: Use coconut cream instead of heavy cream and a dairy-free cheese substitute.
5. Gluten-Free Adaptation: Swap out the flour for a gluten-free blend or skip the crust altogether for a crustless version.

Frequently Asked Questions

1. Can I make these ahead of time?
Absolutely! Store them in an airtight container in the fridge for up to 3 days. Just pop them in the oven or microwave for a quick reheat.

2. Can I freeze mini quiches?
Yes! Let them cool completely, then freeze on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months. Reheat in the oven at 325°F until warmed through.

3. Do I have to make my own crust?
Not at all! Store-bought pie crust, puff pastry, or even wonton wrappers work in a pinch.

4. Can I use fresh salmon instead of smoked?
Sure! Just cook and flake the salmon before adding it to the quiches.

5. What’s the best way to keep the crust from getting soggy?
Blind-baking the crust for 5 minutes before adding the filling can help. You can also sprinkle a tiny bit of cheese on the bottom before pouring in the eggs to create a barrier.

Why Mini Salmon Quiches Are a Mom’s Best Friend

These little guys are meal-prep magic. They’re quick to make, easy to customize, and perfect for everything from school lunches to brunch spreads. So go ahead, make a batch, and enjoy a stress-free, delicious breakfast. Just don’t forget to save one for yourself before the kids devour them all!

Sharing is caring!