If you’re a fan of a savory breakfast like this girl, prepare to be wowed by these Mini Baked Salmon Quiche. They bake up in a muffin tin making them the perfect size for a grab-and-go breakfast! Plus, they’ve got amazing flavor.
Each quiche is wrapped in buttery puff pastry then filled with tender baked salmon (a great way to use leftover Sow Baked Salmon!), potatoes, watercress, dill, and scallions. Add the creamy egg mixture, then bake until puffed up and golden brown. A little sour cream or creme fraiche for serving takes these over the top!
These mini quiche make a perfect addition to Mother’s Day or Easter brunch (or really any weekend breakfast!). We’re big fans of making a few smaller dishes then letting people pick and choose their favorites. Consider pairing these with Chocolate Chip Monkey Bread Muffins or Lemon Ricotta Pancakes! One things for sure: salmon lovers will be obsessed!
Ingredients For Salmon Quiche
- Fresh salmon filet: Though if you like you can substitute with smoked salmon (lox, nova, whatever you like!). This is seasoned with oil, Kosher salt, granulated garlic, fresh lemon zest, and freshly ground black pepper. Simple, but delicious when baked!
- Puff pastry: You can make your own, but we love frozen puff-pastry. Be sure to thaw overnight before rolling out.
- Fresh eggs and heavy cream: These make up the custard base of the quiche.
- Watercress:
- Parboiled Yukon gold potatoes: You’ll just need a few! We love the hearty and starchy element these add the the quiche.
- Fresh dill and scallions: These add so much flavor! Be sure to use fresh dill, not dried.
Completely optional, but we love to serve salmon quiche with sour cream or creme fraiche dolloped on top.
For more salmon brunch recipes, try our Smoked Salmon Salad, these luscious Eggs en Cocotte, or easy Smoked Salmon Breakfast Tacos next!
How To Make Little Quiche
- Cook the salmon. We love the addition of tender, flaky baked salmon in a quiche. If you happen to have leftover salmon from another recipe, you can easily use it here!
- Puff pastry: You can omit the puff pastry if you want these to be gluten-free, but we love the texture. Start by greasing a muffin tin will, then place puff pastry squares inside. Bake for 5-6 minutes, so that the pastry starts to puff up.
- Assemble the quiche. To the par-baked crust, add watercress, dill, scallions, potatoes, and salmon.
- Make the egg mixture. Whisk together eggs, heavy cream, and Kosher salt, then pour on top of the assembled quiche. Bake for 25 minutes, allow to cool a little then transfer and serve with sour cream or creme fraiche. If you’ve got some of our Dill Sauce on hand, that would be perfect too!
FAQs
Absolutely! Just be sure to thaw it according to the package directions. Alternatively, you can use pie crust (either store-bought or homemade pie crust)
Sure! The muffin tins are already pretty full, but you can add cheese either to the egg and cream mixture or directly to the mini quiche before baking. Consider adding: goat cheese, feta cheese, Gruyere, or fontina.
Baby spinach or arugula works great!
Yes! Place in a quiche dish (or something large enough to fit the ingredients — 8×11 works well), with or without the pre baked crust, then bake for 30-40 minutes, or until the quiche has puffed up significantly and the filling looks golden brown.
Leftovers, Storage, and Freezing
- Leftovers will keep in a fridge for up to 3 days.
- Reheat in an oven preheated to 350F for 10-15 minutes, or until warm throughout. Alternatively, you can heat in a microwave for 1-2 minutes on high.
- To freeze: allow the quiche to cool completely, then wrap each in plastic wrap. Place in a freezer-safe storage container, then freeze for up to 3 months. Thaw overnight before reheating.
- To cook from frozen: Assemble the quiche fully, then freeze before baking. When ready to cook, transfer to a baking sheet and cook according to instructions, adding about 10 minutes of cook time, as needed.
Expert Tips
- Salmon: We love this with fresh salmon, but smoked salmon (lox, nova, or similar) is delicious here as well. We haven’t tested this with canned salmon, but that’s an option as well.
- If you don’t have watercress, you can use fresh baby spinach or arugula instead.
- To make the quiches ahead of time, assemble them and then cover and refrigerate them for up to 24 hours. When you’re ready to bake, remove the quiches from the refrigerator and let them sit at room temperature for 20 minutes before baking. This method works better if you’re going crustless, as the puff pastry will become soggy if it sits overnight.
- Allow the quiche to cool:Best to let it rest for 10-15 minutes before slicing into it. This will help the filling settle and make it easier to cut.
To Bake As A Full Size Quiche
If you’d prefer to bake this as one larger quiche, you have a couple choices:
- Pan size: You can use a standard quiche pan or a 9-inch pie pan. You could also use an 8×11 baking dish. Really, anything that fits the filling!
- Crust: Instead of cutting the puff pastry into squares, roll out on a lightly floured surface into the shape that best fits the pan you’re using. If it’s a round pan, cut the pastry to be about 2 inches larger than the dish. Coat the dish in nonstick cook spray, then transfer the pastry and pre-bake for 5-6 minutes.
- Filling: Add the same filling to the pre-baked crust.
- Cook time: This will vary based on the size of the baking dish or pan. A 9-inch pie dish should take about 40 minutes. You’ll know the quiche is done when the filling has puffed up, is a golden brown color, but the center still jiggles slightly when you poke it.
- Rest: For any size quiche you bake, make sure to let it rest for 10-15 minutes before slicing into it. This will help the filling settle and make it easier to cut.
If you make this Mini Baked Salmon Quiche recipe, please let us know by leaving a review and rating below!
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More Quiche and Frittata Recipes To Try
Quiche Florentine Broccoli Cheddar Quiche Asparagus Frittata Mixed Herb Spinach Frittata Frittata with Chicken Chorizo, Manchego, and Roasted Peppers Zucchini Frittata
Mini Baked Salmon Quiche with Dill
Equipment
Ingredients
- ½ lb salmon filet skin on or soff
- 1 Tbsp neutral oil
- 1 tsp Kosher salt
- ½ tsp granulated garlic
- 1 tsp lemon zest from 1 lemon
- 1 sheet puff pastry thawed
- 4 large eggs
- 1¼ cup heavy cream
- 1 tsp Kosher salt
- 2 oz watercress roughly chopped, or arugula
- 2 medium Yukon gold potatoes, peeled and parboiled, about 1 cup, see note below
- 2 Tbsp fresh dill finely chopped
- 2 scallions thinly sliced
- ½ cup sour cream or creme fraiche, optional, for serving
Instructions
- Bake the salmon. Preheat an oven to 400F, then line a rimmed baking sheet with parchment paper. Place the salmon fillet on top, then drizzle with 1 Tbsp neutral oil, 1 tsp Kosher salt, ½ tsp granulated garlic, 1 tsp lemon zest, and ¼ tsp black pepper. Bake for 10-12 minutes. Remove and allow to cool. Reduce the oven temperature to 375F.
- Prepare the puff pastry. Roll out the puff pastry to ¼” thickness, or roughly 12”x14”, doesn’t have to be exact. Use a knife or pizza cutter to slice into 12 equal squares. Coat a standard muffin tin well with nonstick cooking spray, then place each square of pastry into the tin. Bake for 5-6 minutes. Remove.
- Prepare the eggs. Whisk together 4 large eggs and 1¼ cups heavy cream with 1 tsp Kosher salt.
- Assemble the mini quiche. Divide the chopped watercress, cooked salmon, potatoes, dill, and thinly sliced scallions between each muffin mold. Pour the egg and cream mixture on top.
- Bake. Transfer to the preheated oven and bake for 25 minutes, or until the puff pastry is golden brown and the filling has puffed up. The filling will settle as it cools. Serve with additional dill, if wanted, and a little sour cream or creme fraiche on top or on the side (optional).
Notes
- To parboil potatoes: peel potatoes, then cut into ½” cubes. Bring a large pot of water to a boil, then add potatoes and cook until knife tender, about 8-10 minutes. Cook time is dependent on the size of the cubed potatoes. Drain.
- Leftovers will keep in a fridge for up to 3 days.
- To freeze: allow the quiche to cool completely, then wrap each in plastic wrap. Place in a freezer-safe storage container, then freeze for up to 3 months. Thaw overnight before reheating.
- Reheat in an oven preheated to 350F for 10-15 minutes, or until warm throughout. Alternatively, you can heat in a microwave for 1-2 minutes on high.
- To cook from frozen: Assemble the quiche fully, then freeze before baking. When ready to cook, transfer to a baking sheet and cook according to instructions, adding about 10 minutes of cook time, as needed.
- To bake as a full-size quiche:
- Pan size: You can use a standard quiche pan or a 9-inch pie pan. You could also use an 8×11 baking dish. Really, anything that fits the filling!
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- Filling: Add the same filling to the pre-baked crust.
- Cook time: This will vary based on the size of the baking dish or pan. A 9-inch pie dish should take about 40 minutes. You’ll know the quiche is done when the filling has puffed up, is a golden brown color, but the center still jiggles slightly when you poke it.
- Rest: For any size quiche you bake, make sure to let it rest for 10-15 minutes before slicing into it. This will help the filling settle and make it easier to cut.
Nutrition
Photography by Alana of Your Home Made Healthy.
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