Mini Quiches with Smoked Salmon

Name: Mini Quiches with Smoked Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 mini quiches
Ingredients: 1 sheet of puff pastry, thawed; 4 large eggs; 1 cup heavy cream; 200g smoked salmon, chopped; 1/2 cup grated cheese (cheddar or cream cheese); 1/4 cup fresh dill, chopped; Salt and pepper to taste

Highlighted under: Warm Inspiration

I love making Mini Quiches with Smoked Salmon for a quick and tasty bite that’s perfect for brunch or a light dinner. Every time I prepare them, the blend of flaky pastry, creamy egg filling, and savory smoked salmon never fails to impress my guests. These mini quiches are not only delicious but also customizable, allowing for various fillings and toppings. Plus, they are a breeze to whip up ahead of time, making them a favorite for our gatherings.

Created by

Tamsyn Calder

Last updated on 2026-01-08T10:49:42.930Z

When I first made these Mini Quiches with Smoked Salmon, I was thrilled to discover how incredibly easy they were to prepare. The base of the quiche offers a rich flavor that complements the smoked salmon beautifully, and I often experiment with different herbs to elevate the taste. One tip I found works wonders is to pre-bake the pastry shells slightly before adding the filling. This prevents them from getting soggy and creates a delightful texture.

Over the years, I've shared these quiches at many brunches and parties, and they always disappear quickly! I love how versatile they are; you can easily switch up the ingredients based on what you have on hand. Whether you add veggies, cheeses, or different proteins, they turn out wonderful every time. They are a perfect blend of fun and sophistication!

        Why You'll Love These Quiches
        Savory and satisfying with the perfect blend of flavors
Quick and easy to prepare for any occasion
Customizable with various fillings for endless creativity

      

Perfecting the Pastry

Using puff pastry gives these mini quiches a delightful flakiness, which contrasts beautifully with the creamy filling. When rolling out the dough, make sure it's even to ensure even cooking. If you find the pastry is too sticky, dust your work surface lightly with flour. Alternatively, if you don't have puff pastry on hand, you can use phyllo dough for a lighter texture or a shortcrust pastry for a sturdier base, though this may alter the final taste slightly.

Blind baking the pastry shells is crucial for achieving a crisp texture. By partially baking the shells before adding the filling, you prevent soggy bottoms. Keep an eye on them around the 8-minute mark; they should have slightly puffed up and taken on a light golden color. If they bubble too much, use a fork to press them down gently before adding the filling.

Whipping Up the Filling

The filling is where the magic happens with these mini quiches. The combination of eggs and heavy cream creates a rich custard-like texture. Make sure to whisk the eggs until they are fully blended to avoid any streaks of egg white. This ensures the filling will be smooth and uniformly creamy. Don't skip on seasoning; the smoked salmon adds saltiness, but a pinch of salt and freshly cracked pepper enhances the overall flavor balance.

You can customize the filling to suit your preferences. For instance, swap out the smoked salmon for cooked lobster or crab for a more luxurious touch, or opt for sautéed spinach and feta for a vegetarian option. Just be mindful of moisture; if using ingredients like vegetables, make sure they are cooked and cooled to prevent the quiche from becoming soggy.

Ingredients

For the Quiches

1 sheet of puff pastry, thawed
4 large eggs
1 cup heavy cream
200g smoked salmon, chopped
1/2 cup grated cheese (cheddar or cream cheese)
1/4 cup fresh dill, chopped
Salt and pepper to taste

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Pastry

Roll out the puff pastry on a floured surface and cut it into circles to fit in your mini tart pans. Press the pastry circles into the pans and prick the bottoms with a fork.

Blind Bake the Pastry

Place the pastry-lined tart pans in the preheated oven for about 8 minutes to lightly brown them.

Make the Filling

In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the chopped smoked salmon, cheese, and dill.

Fill the Pastry Shells

Remove the pastry from the oven, and carefully pour the filling into each tart shell, filling them about 3/4 full.

Bake the Quiches

Return the filled quiches to the oven and bake for another 12 minutes, or until the filling is set and the tops are golden.

Cool and Serve

Allow the quiches to cool for a few minutes before carefully removing them from the pans. Serve warm or at room temperature.

Pro Tips

Feel free to mix in other ingredients like vegetables or herbs to customize your mini quiches. They can also be made ahead of time and reheated when you're ready to serve!

Make-Ahead Magic

One of the best aspects of these mini quiches is their versatility in preparing ahead of time. You can assemble the quiches and keep them in the refrigerator for up to 24 hours before baking. Just make sure to cover them tightly to prevent the pastry from drying out. If you decide to freeze them, it's best to do so after baking. Cool the quiches completely, then store them in an airtight container in the freezer for up to two months.

To reheat, place frozen quiches directly in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. For refrigerated quiches, 10-12 minutes in a preheated oven will bring them back to their delightful crispness.

Serving Suggestions

These mini quiches are perfect as a standalone dish, but pairing them with a light side salad or fresh fruit can elevate your brunch spread. A simple arugula salad drizzled with lemon vinaigrette complements the richness of the quiches beautifully. For a heartier option, consider serving them alongside smoked salmon on a platter for a delightful seafood-themed brunch.

For a fun twist, try experimenting with different toppings just before serving. A dollop of sour cream or crème fraîche can add a creamy contrast, while a few capers or pickled red onions can lend acidity that brightens the flavors. Remember that garnishes not only enhance presentation but also add layers of flavor that can take your mini quiches from delicious to extraordinary!

Questions About Recipes

→ Can I freeze these mini quiches?

Yes, you can freeze them after baking. Let them cool completely, then place in an airtight container. Reheat in the oven before serving.

→ What other fillings can I use?

You can use ingredients like spinach, mushrooms, bacon, or different cheeses based on your preference!

→ How do I store leftover quiches?

Store any leftovers in the refrigerator in an airtight container for up to 3 days.

→ Can I make these mini quiches ahead of time?

Absolutely! You can prepare them a day in advance and refrigerate them before baking or even bake them in advance and reheat.