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Looking for an easy yet impressive appetizer for your next dinner party or brunch gathering? We’ve all been there – trying to balance making something that looks fancy while keeping our stress levels in check. Between coordinating timing with other dishes and managing hungry guests, the last thing you need is a complicated recipe that keeps you stuck in the kitchen.
That’s where these mini smoked salmon quiches come to the rescue. They’re quick to prepare ahead of time, reheat beautifully when needed, and can be customized with different herbs and toppings you already have in your fridge.
Why You’ll Love These Mini Salmon Quiches
- Perfect for meal prep – Make a batch on Sunday and enjoy protein-packed breakfasts all week long. They reheat beautifully and taste just as good the next day.
- High in protein – With eggs and smoked salmon as the stars, these mini quiches pack a serious protein punch that will keep you satisfied until lunch.
- Quick preparation – You’ll have these ready in under 45 minutes, making them perfect for busy weekends or when you’re hosting brunch.
- Customizable recipe – Don’t have all the exact ingredients? No problem – swap the cheeses, use different vegetables, or try other herbs. They’re forgiving and always turn out great.
- Portion-controlled – The mini size makes these perfect for portion control and easy to grab when you need a quick breakfast or snack.
What Kind of Smoked Salmon Should I Use?
For quiche, cold-smoked salmon (also called lox) tends to work better than hot-smoked salmon since it has a smoother, silkier texture that blends well with the egg mixture. You’ll find both farm-raised and wild-caught options at most grocery stores – either type will work great in this recipe, though wild-caught tends to have a more intense flavor. When shopping, look for salmon that has a bright pink color and feels firm but not dry. If you’re watching your sodium intake, you might want to choose hot-smoked salmon instead, as cold-smoked varieties typically contain more salt in the curing process.
Options for Substitutions
This quiche recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Smoked salmon: If you’re not a fan of smoked salmon or can’t find it, try using cooked flaked salmon, canned tuna (well-drained), or even diced ham. For a vegetarian version, try sautéed mushrooms.
- Heavy cream and milk: You can use all half-and-half instead of the cream/milk combo. For a lighter version, use whole milk for both, though the texture won’t be quite as rich.
- Fresh dill: If fresh dill isn’t available, use 2 teaspoons dried dill instead. You could also try fresh chives or parsley for a different flavor profile.
- Red bell pepper: Any color bell pepper works fine here, or try diced tomatoes (seeds removed) or sautéed zucchini.
- Cheese blend: While Parmigiano Reggiano adds nice flavor, regular parmesan works too. The cheddar can be swapped with Swiss, Gruyere, or any melting cheese you like.
- Green onions: You can substitute with finely diced regular onion or shallots – just make sure to sauté them first until soft.
Watch Out for These Mistakes While Baking
The biggest challenge when making mini quiches is preventing them from sticking to the pan – make sure to grease your muffin tin thoroughly, even if it’s non-stick, and consider using parchment paper liners for easy removal.
Another common mistake is overfilling the muffin cups – fill them only about 2/3 full, as the egg mixture will puff up during baking and could overflow if you add too much.
To avoid tough, rubbery quiches, keep an eye on the baking temperature and time – they’re done when they’re just set in the middle but still slightly jiggly, as they’ll continue cooking for a few minutes after removal from the oven.
For the best texture and flavor distribution, let your eggs and dairy come to room temperature before mixing, and make sure to evenly distribute the smoked salmon and vegetables in each cup rather than letting them clump together.
What to Serve With Mini Smoked Salmon Quiches?
These little quiches are perfect for brunch or a light lunch, and they pair wonderfully with simple sides that won’t overshadow their delicate salmon flavor. A fresh arugula salad dressed with lemon vinaigrette makes an excellent companion, adding a peppery crunch to each bite. If you’re serving these for brunch, consider adding some crispy roasted breakfast potatoes or fresh fruit on the side – berries and citrus fruits work particularly well with smoked salmon. For a more substantial meal, you could serve these quiches alongside a cup of creamy tomato soup or butternut squash bisque, especially during cooler months.
Storage Instructions
Keep Fresh: These mini quiches are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 4 days. I like to make a batch on Sunday and grab them for quick breakfasts throughout the week.
Freeze: Once completely cooled, place the quiches in a freezer-safe container with parchment paper between layers. They’ll stay good in the freezer for up to 3 months. It’s so convenient to have these ready whenever you need a quick protein-packed breakfast!
Warm Up: When you’re ready to enjoy your refrigerated quiches, pop them in the microwave for 20-30 seconds, or until just heated through. If frozen, thaw overnight in the fridge, then warm in the microwave. You can also heat them in a 350°F oven for about 5-7 minutes to get that nice, crispy exterior again.
| Preparation Time | 15-25 minutes |
| Cooking Time | 14-18 minutes |
| Total Time | 29-43 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1200
- Protein: 60-70 g
- Fat: 80-90 g
- Carbohydrates: 20-30 g
Ingredients
- 3 ounces smoked salmon
- 8 large eggs
- 1/2 cup heavy cream (or half and half)
- 1/2 cup milk (your choice of type)
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon sea salt or kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil or avocado oil
- 1/2 cup finely diced red bell pepper
- 1/2 cup thinly sliced green onions
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated parmigiano reggiano cheese
Step 1: Prepare the Oven and Muffin Pan
Preheat your oven to 375°F.
Line a muffin pan with silicone liners or culinary paper liners.
This recipe yields approximately 15 mini quiches, so you may need to bake them in two batches or use two muffin pans if needed.
Step 2: Mix the Egg Mixture
In a blender or large bowl, crack open the eggs.
Add in the cream, milk, dill, salt, and pepper.
Blend or whisk these ingredients until fully combined to form a smooth egg mixture.
Step 3: Sauté the Vegetables
Heat oil in a skillet over medium heat.
Sauté the red bell peppers and green onions until they are softened but not browned.
This usually takes a few minutes.
Step 4: Assemble the Quiches
Evenly distribute the sautéed vegetables among the muffin cups, spooning them into the bottom.
Top each one with a generous tablespoon of shredded cheese.
Next, add a few small pieces of smoked salmon to each cup.
Step 5: Fill with Egg Mixture and Bake
Carefully pour or spoon the prepared egg mixture over the cheese and salmon in each muffin cup, filling them about three-quarters full.
Place the muffin pan in the preheated oven and bake for 14 to 18 minutes, or until the quiches are just slightly jiggly in the center.
Step 6: Cool, Garnish, and Serve
Once baked, allow the quiches to stand for 5 to 7 minutes to set completely before removing them from the silicone or paper liners.
Garnish with fresh dill for added flavor and serve the mini quiches warm.
Enjoy this delightful and savory treat!