Smoked Salmon Mini Quiches

It’s funny – the first time the smell of puff pastry in the oven mingled with that salty, smoky perfume of salmon in my tiny kitchen, it reminded me more of a holiday morning than a weekday dinner… though it was in fact a rainy Tuesday. That kind of thing happens when food stirs something just latent – a mood, a place, maybe someone’s laugh. These smoked salmon mini quiches aren’t dramatic or fussy, but they do feel special. Golden, flaky crusts, creamy centers, warm bites of fish and cheese that stay with you longer than the last bite. They’re the kind of thing you make once and realize – ah, so this is staying in the rotation.

Why You’ll Crave It

• The perfect balance of rich, smoky, and creamy – but still light enough for a snack or starter
• Takes barely 10 minutes to prep – yes, genuinely
• Versatile for brunches, little cocktail parties, or solo fridge raids with wine
• Looks fancy, tastes delicious, but no stress – we’re talking muffin tin territory
• Can be made ahead and reheated (or eaten cold – still dreamy)

The first time I made these, I stood over the pan and ate three before setting the tray down. I didn’t even make it to the table.

What You’ll Need

• 200g puff pastry: buttery and flaky, store-bought is absolutely fine (defrost it if frozen!)
• 150g smoked salmon: torn into rough, small chunks – no need to be too exact
• 3 eggs: medium or large, just fresh and not freezing cold (room temp blends better)
• 200ml cream: I like full-fat double cream for richness, but single works too
• 100g grated cheese: go with Gruyère or Emmental – something nutty, melty
• Salt & pepper: just enough to season, but not so much that it masks the salmon

Easy How-To

Get that oven humming

Preheat it to 180°C (350°F). Always better to have the oven ready than to let the batter sit waiting.

Prep your muffin tin

A light swipe of butter or slick of oil in each cup, so nothing sticks – or use mini muffin papers if you have them (sometimes I don’t bother).

Whisk the eggs

In a medium bowl, crack your eggs and whisk with a fork or whisk until smooth and a little airy – a minute or so is enough.

Add the cream, then season

Pour in the cream, then a few pinches of salt and a grind or two of pepper. Stir gently so it’s one even mixture – creamy but not bubbly.

Fold in salmon & cheese

Toss the chopped smoked salmon and grated cheese into the bowl, and use a spoon to fold it all together. It should look like… silky scrambled eggs, kind of?

Line your tin with pastry

Roll out your pastry and cut circles to press into each muffin cup – you want them to reach up the sides, but not too far. They puff, remember.

Fill and bake

Spoon the mixture into each pastry base. Fill them about two-thirds or three-fourths full. Pop into the oven for around 15-20 minutes, until puffed and lightly golden at the tips.

Cool just a little, then serve

Let them rest in the tin for about 5 minutes – too hot and they’ll crumble, too cold and you miss those warm flavors. Wiggle them gently out and plate up.

Good to Know

• If you forget to defrost the pastry (been there), just leave it on the counter while you prep. It softens pretty fast.
• The mixture squirts if overfilled – go a bit shy and you’ll thank yourself later.
• They’re oddly good cold from the fridge… not sure why. But they just are.

Serving Ideas

• Perfect with a simple arugula salad with lemon vinaigrette on the side
• Serve for brunch with poached eggs and roasted cherry tomatoes
• Plate them for a picnic with pickles, olives, and crudités

Top Tricks

• If your puff pastry puffs too much in the oven, gently press it back down with a spoon right as it comes out. Works like magic (and looks tidier)
• Use a measuring cup with a spout to pour the filling – way less drippy than a spoon

Frequently Asked Questions

Can I make these without pastry?

Yes, you can do crustless mini quiches! Just grease the muffin tin well and reduce the baking time slightly – they’ll puff more and be a bit lighter.

How do I reheat them?

Pop them in the oven at 170°C (about 340°F) for 8-10 minutes to bring them gently back to life. Microwave works in a pinch, but they lose some crispness.

Can I prep them in advance?

Absolutely. Bake them the day before and store covered in the fridge. Reheat when needed, or just eat cold (seriously, they’re shockingly good cold).

Do they freeze well?

Yes. Let them cool completely, then wrap individually or store in a freezer bag. Reheat from frozen or thaw overnight in the fridge first.

What other cheeses work here?

Cheddar, goat cheese, even a touch of blue if you like bold. Just something melty or creamy – nothing too dry or crumbly.