Mini Salmon Quiches
Looking to impress at your next gathering? Mini Salmon Quiches are here to make your appetizers as classy as they are delicious. They’re like the little black dress of finger food—elegant, stylish, and always the life of the party. Perfect for those who like their snacks fish-ionable!
Mini Salmon Quiches are bite-sized bundles of flavor and fun that’ll have your guests hooked from the first bite.
Ingredients You’ll Need For This Recipe
Step-by-Step Instructions
Step 1: Preheat the oven to 350°F (175°C).
Step 2: Grease and flour a mini muffin tin.
Step 3: In a bowl, mix the flour and salt. Add the cubed butter and blend gently until it resembles coarse crumbs.
Step 4: Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough comes together.
Step 5: Roll out the dough on a floured surface and cut into circles to fit your mini muffin tin cups.
Step 6: 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.
Step 7: In a bowl, whisk together the eggs, cream, salt, and pepper until well combined.
Step 8: Place a small amount of chopped salmon and grated cheese into each mini crust.
Step 9: Pour the egg mixture over the salmon and cheese, filling each crust almost to the top.
Step 10: Place the muffin tin into the oven and bake for 15-20 minutes or until the quiches are set and slightly golden on top.
Step 11: Once done, allow to cool for a few minutes, then carefully remove the mini quiches from the muffin tin.
Step 12: Garnish with chopped dill before serving.
Whether you’re hosting a brunch or just looking for a snack that packs a punch, these Mini Salmon Quiches will steal the show. With their flaky crust and savory filling, they’re the catch of the day—guaranteed to have everyone coming back for more!
Mini Salmon Quiches
Ingredients
For the Crust:
- 1 cup all-purpose flour
- ¼ cup unsalted butter chilled and cubed
- 203 tbsp ice cold water
- pinch of salt
For the Filling:
- ½ cup smoked salmon chopped
- ½ cup grated cheese or Gruyere cheese
- 4 medium eggs
- ½ cup heavy cream
- salt and pepper to taste
- chopped dill 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.
