Mini Smoked Salmon Quiches Mini Smoked Salmon Quiches

Author: Canadian Living

Bite-size quiches just bursting with flavour will disappear from the party tray in seconds. Make sure the pastry is rolled to scant 1/8-inch (3 mm) thickness so it doesn't puff when baking.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: May 2008




On lightly floured surface, roll out pastry to scant 1/8-inch (3 mm) thickness. Using 2-3/4-inch (7 cm) round cookie cutter, cut out 24 circles, rerolling scraps. Fit into 3/4-inch (2 cm) deep mini-tart or muffin cups. Prick all over with fork; freeze for 20 minutes or until firm.

Bake in centre of 350°F (180°C) oven for about 15 minutes or until light golden. If dough puffs, gently press with fingertip. Let cool in pan on rack.

Filling: Sprinkle dill then salmon in shells. Whisk together egg, milk, mustard, salt and pepper; pour into shells, being careful not to overflow. Bake for about 20 minutes or until knife inserted in centre comes out clean. Let cool on rack for 5 minutes. Remove from pan. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours or freeze for up to 2 weeks. Thaw before reheating in 350°F/180°C oven for 10 minutes.)

Nutritional facts Per piece: about

  • Sodium 34 mg
  • Protein 1 g
  • Calories 68.0
  • Total fat 5 g
  • Cholesterol 16 mg
  • Saturated fat 2 g
  • Total carbohydrate 5 g


  • Iron 2.0
  • Folate 7.0
  • Calcium 1.0
  • Vitamin A 2.0
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Mini Smoked Salmon Quiches