Mini Salmon Quiches

Mini Salmon Quiches

Posted by Kim McCosker on

Mini Salmon Quiches

Serves 24 quiches


  • 2 sheets frozen puff pastry thawed slightly
  • 250 grams smoked salmon dip or 150g pâté
  • 1/2 cup milk
  • 3 large eggs


  • Preheat the oven to 200°C.
  • With an 8cm scone cutter, cut 24 rounds out of the puff pastry.
  • Use half the rounds to line 12 cups of a nonstick muffin tin.
  • In a bowl or blender, beat together the dip, milk, and eggs and season with cracked pepper.
  • Divide the filling among the muffin cups.
  • Bake until the filing is puffed and the pastry is golden, about 30 minutes.
  • Let stand for 10 minutes before removing from pan.
  • Repeat to make the second dozen.

Recipe Notes

Optional: Serve topped with a sprig of fresh dill or the grated zest of a lemon. Instead of pâté, try smoked salmon cream cheese.

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