My Mini Salmon Quiches are a delicious and elegant dish that can be served as an appetizer or light meal. Perfect for brunches, parties, and quick snacks, these bite-sized treats bring together the rich flavors of smoked salmon, creamy eggs, with a nice punch of cheese. The flaky crust feels indulgent but the sprinkle of herbs keep the quiches light and easy to digest.
Quiche is a savory pie that originated in Germany’s medieval region of Lothringen, now known as Lorraine, France. It was originally called kuchen (“cake” in German), but over time, it evolved over until the French renamed it “quiche Lorraine,” which I think is more fitting. The French also began adding ingredients like smoked bacon or onions and it quickly became a staple in French cuisine. Now, you can buy all kinds of quiche at stores and restaurants that contain mushrooms, peppers, sausages, and seafood.
Not only are my Mini Salmon Quiches simple to make, but they’re also versatile, as you can serve them warm or cold. If I’m eating them warm, I love to serve them with roasted vegetables or a warm green salad. When cold quiches, I enjoy them with pretty much anything, from beet slaw and potato salad to pesto pasta. Every time I arrange a picnic with friends, they always ask me to bake mini quiches, and I’m always excited when I say “yes”.
Of course, the best way to eat quiche is with afternoon tea, whether that be eating an original Quiche Lorraine in Paris or enjoying high tea in one of London’s quaint tea rooms. I’ve been very lucky to enjoy afternoon tea at both The Ritz in London and Paris as well as Fortnum and Mason in London, and I can honestly say they have been one of the best experiences of my life. Traditional afternoon tea is a British ritual that dates back to the early 19th century and is known for its delicate yet luxurious offerings and charming presentation. Typically enjoyed between 3:30 and 5:00 p.m., afternoon tea was initially introduced as a light meal to bridge the gap between lunch and a late evening dinner. The custom is credited to Anna, the Duchess of Bedford, who found herself craving a light snack in the afternoon. This delightful habit soon became a social event among the British aristocracy and has since evolved into a worldwide cultural experience. While afternoon tea hasn’t always been a tradition for Parisians, it is popular in the many iconic hotels and patisseries in the city.
You can replicate a traditional afternoon tea at home by making these delicious Mini Salmon Quiches alongside homemade sausage rolls, cucumber sandwiches (with the crusts cut off, of course), and a range of cakes and sweet pastries. Afternoon tea is usually served with English Breakfast Tea or Earl Grey Tea and a glass of champagne or sparkling wine if you’re celebrating with friends and family.
If you’re vegetarian, you can leave out the salmon and add in your favorite veggies, such as bell peppers or mushrooms, or simply add another portion of cheese. I personally love the addition of salmon as it’s packed full of goodness and offers a rich taste to a simple dish. Smoked salmon is an excellent source of omega-3 fatty acids, which are essential fats that support our heart health and brain function. With around 16 grams of protein per 3-ounce serving, smoked salmon is also a high-quality protein source, which is great for muscle growth and repair.
This recipe offers a taste of indulgence in every bite, ideal for impressing guests or treating yourself at home. However, you choose to eat these Mini Salmon Quiches, you will be tasting a little piece of heaven in under an hour!
Makes: 12 mini quiches
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: Approximately 45-50 minutes
Ingredients:
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup unsalted butter, chilled and cubed
- 2-3 tablespoons 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:
- 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.
