Freezer-friendly

Mini Baked Salmon Quiche with Dill

Recipe Snapshot

Servings

6

Total Time

20 minutes

Course

breakfast

Ingredients

Preheat an oven, then line a rimmed baking sheet with parchment paper. Place the salmon fillet on top, then drizzle with neutral oil, Kosher salt, granulated garlic, 1 tsp lemon zest, and black pepper. Bake. Remove and allow to cool. 

Bake the salmon

1

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 squares. Coat a standard muffin tin well with nonstick cooking spray, then place each square of pastry into the tin. Bake. Remove.

Prepare the puff pastry

2

Whisk together eggs and heavy cream with Kosher salt.

Prepare the eggs

3

Divide the chopped watercress, cooked salmon, potatoes, dill, and thinly sliced scallions between each muffin mold. Pour the egg and cream mixture on top.

Assemble the mini quiche

4

Bake, serve & enjoy!

&

Transfer to the preheated oven and bake until the puff pastry is golden brown and the filling has puffed up. Serve with additional dill, if wanted, and a little sour cream.

Meet Author

Ari

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