1. Food

Individual Smoked Salmon Quiches


Individual Smoked Salmon Quiches

Smoked Salmom Quiche

S. Wongkaew

Perfect for breakfast, a picnic or a light snack, these individual smoked salmon quiches are simple to prepare and delicious to eat.

They can be enjoyed hot or cold.


  • 200g smoked salmon, sliced into small pieces
  • 3 eggs
  • 3/4 cup of pouring cream
  • 1/2 cup of whole milk
  • 1/2 cup of gruyere or cheddar cheese plus a little extra for sprinkling
  • 1/2 tsp of sea salt
  • Freshly ground black pepper
  • 2 Tbsp finely chopped dill
  • 2-3 sheets of store-bought puff pastry
  • Special equipment: muffin tin


  1. Pre-heat the oven to 350F (180C). Lightly grease the muffin tin. Thaw the pastry and set aside.
  2. Make your filling by combining the eggs, cream, milk, cheese, salt, pepper and chopped dill together in a large jug. Whisk mixture thoroughly to combine the ingredients. Set aside.
  3. Cut the pastry squares into quarters so you end up with 8 smaller squares of about 4 x 4 inches (10cmx 10cm).
  4. Gently press each pastry square into the greased muffin cups.
  5. Divide salmon evenly amongst pastry shells then slowly fill each one with the egg mixture until they are about 3/4 of the way full. Sprinkle each quiche with a little extra cheese.
  6. Bake quiches for 15-20 minutes or until firm and golden. Remove from oven and cool for 5 minutes in the tin then transfer to a wire rack to cool further.
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