Summer entertaining is finally here, and I couldn’t be more excited to get things started. I’m a die-hard fan of warm weather—cold simply isn’t my thing—so when we finished the last touches on our deck, I was inspired to create a simple, delicious recipe for mini Smoked Salmon Quiches. These bite-sized quiches are elegant, easy to serve, and perfect for backyard gatherings or casual brunches.
I love the slightly crinkled, rustic look of filo pastry—perfection isn’t the goal here, and that relaxed appearance is part of the charm. Filo typically gets brushed with melted butter, but I prefer using extra virgin olive oil for a lighter, more savory finish; feel free to use either. A key tip: keep the filo covered with a towel while you work so it won’t dry out. These quiches are best served warm or at room temperature. For the best flavor, choose a high-quality wild smoked salmon and use fresh herbs. Makes about 36 mini quiches—ideal for a party tray or a brunch spread.
Makes 36 mini quiches
Ingredients
- 8 sheets filo pastry, thawed
- 1/4 cup extra virgin olive oil, plus more for brushing the tins
- 5 oz (150 g) sliced wild smoked salmon, cut into 3/4″ pieces
- 1/2 cup cream cheese or goat cheese
- 6 free-range eggs, beaten
- 1 cup 18% cream (coffee cream)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Preheat the oven to 375°F (190°C). Lightly brush miniature quiche tins with olive oil to prevent sticking.
- On a clean, dry surface, place one sheet of filo pastry and brush it lightly with olive oil. Place a second sheet on top and brush again. Continue until you have a stack of four oiled sheets. Keep the remaining sheets covered to avoid drying.
- Repeat the layering process with the remaining four sheets to create a second stack of four sheets.
- Using a sharp knife or a pizza cutter, trim each stacked set into roughly 3″ squares. Gently press each square into the prepared mini tins, letting the edges stay wrinkled and exposed for a rustic look. You may have a couple of squares left over—save them for another use or make a few extra quiches.
- In a bowl, whisk together the beaten eggs, cream, chopped dill, chopped chives, salt, and pepper until smooth and evenly combined.
- Place a small dollop of cream cheese or goat cheese into each filo cup, and add a few pieces of smoked salmon divided evenly among the cups.
- Using a small ladle, pour the egg and cream mixture into each filo shell, filling them nearly to the top but leaving a bit of room to prevent overflow.
- Bake in the preheated oven for approximately 15 minutes, or until the filling is just set and the filo edges are golden brown and crisp. Baking times can vary slightly depending on your oven and the size of the tins.
- Remove the tins from the oven and let the quiches cool until they are just cool enough to handle. Carefully lift or tap each tart out of its tin and transfer to a cooling rack. Serve warm or at room temperature.
Photography by Sharla Pike Photography
These mini smoked salmon quiches pair beautifully with simple garden salads, a crisp white wine, or a refreshing sparkling beverage. They’re easy to make ahead of time and rewarm gently before serving, making them a reliable choice for entertaining. With flaky filo, creamy filling, and the smoky depth of salmon, these tarts are a crowd-pleasing appetizer that looks impressive with minimal effort.