Smoked Salmon and Dill Mini Quiches
Smoked Salmon and Dill Mini Quiches make the perfect holiday appetizer, combining the rich flavours of smoked salmon, fresh dill, and a creamy egg filling in each delicate bite. These quiches are not only simple to make but also versatile; they can be served warm, straight from the oven, or at room temperature, making them an ideal choice for any festive gathering.
With a flaky puff pastry base and a sprinkle of Gruyère cheese for extra flavor, each mini quiche is packed with taste and texture.
Perfect for any crowd, these mini quiches are a beautiful addition to a holiday brunch or cocktail hour. Preparing them in muffin tins means they’re easy to make, and they’re also naturally portioned, so guests can easily serve themselves. Not only delicious, but these little quiches also add an elegant touch to your holiday spread with minimal effort.
Smoked Salmon and Dill Mini Quiches
Ingredients
- 1 sheet of puff pastry thawed
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/2 cup smoked salmon chopped
- 1/4 cup fresh dill finely chopped
- 1/4 cup green onions finely chopped
- Salt and pepper to taste
- 1/4 cup shredded Gruyère or Swiss cheese optional
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- Prepare the pastry by cutting it into 12 squares, then press each square into the muffin tin cups.
- In a mixing bowl, whisk together eggs, heavy cream, and milk until smooth. Season with salt and pepper.
- Divide smoked salmon, dill, and green onions evenly among the muffin cups, then pour the egg mixture over the fillings. Top with a sprinkle of Gruyère if desired.
- Bake for 18-20 minutes, or until the quiches are golden and set in the center.
- Cool for 5 minutes before removing from the tin. Serve warm or at room temperature.
