Mini Puff Pastry Quiche with Salmon & Dill
These Mini Baked Salmon Quiche are the perfect savory first bite for any brunch spread. Filled with tender, flaky baked salmon, potatoes, fresh herbs, and watercress, this quiche recipe is not only flavorful, but filling too. Serve with a dollop of sour cream or creme fraiche. Freezer-friendly and easily adaptable to be gluten-free.
Servings: 6 servings
Calories: 600kcal
Video
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 400°F / 205°C, 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 375°F / 190°C.
- 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
- Parboil potatoes: Peel and cut into ½-inch cubes. Boil until knife-tender, about 8–10 minutes; drain.
- Storage: Refrigerate leftovers up to 3 days.
- Reheating: Reheat at 350°F / 175°C for 10–15 minutes, or microwave 1–2 minutes.
- Freezing: Cool completely, wrap well, and freeze up to 3 months. Thaw overnight before reheating.
- To bake from frozen: Assemble and freeze unbaked; bake as directed, adding ~10 minutes.
- Full-size quiche:
- Pan: Quiche pan, 9-inch pie dish, or similar.
- Crust: Roll puff pastry to fit (about 2 inches larger than pan), grease pan, and pre-bake 5–6 minutes.
- Bake: About 40 minutes for a 9-inch pan, until puffed and golden with a slight jiggle in the center.
- Rest: Let sit 10–15 minutes before slicing.
Nutrition
Serving: 2mini quiche | Calories: 600kcal | Carbohydrates: 32g | Protein: 18g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 212mg | Sodium: 968mg | Potassium: 613mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1397IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 3mg
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