Save for Later
Crustless Leek and Smoked Salmon Mini Quiches offer a lighter take on traditional quiche. Perfect as an elegant appetizer, starter, or light meal, these delicate bites feature a tender texture and refined flavors that highlight the natural taste of the ingredients.
A Light Yet Satisfying Dish
These crustless mini quiches deliver all the satisfaction of a classic quiche without the heavy pastry base. Their versatility makes them ideal for any occasion - serve them hot from the oven, at room temperature, or chilled for a convenient make-ahead option.
Essential Ingredients
- 2 leeks: Cleaned and finely sliced
- 100g smoked salmon: Diced into small pieces
- 4 eggs: Room temperature
- 200ml heavy cream: Full-fat recommended
- Salt and pepper: Freshly ground
- Fresh chives: Finely chopped
- 1 tablespoon olive oil: For sautéing leeks
- Muffin tin: Well-greased
Step-by-Step Instructions
- Preparation
- Thoroughly clean the leeks and slice thinly. Cut the smoked salmon into small pieces and set aside.
- Cook the Leeks
- Heat olive oil in a pan and sauté the leeks for 8-10 minutes until soft and lightly golden. Season to taste.
- Make the Filling
- In a large bowl, whisk together eggs and heavy cream. Season with salt, pepper, and chopped chives. Gently fold in the cooled leeks and salmon pieces.
- Baking
- Pour the mixture into greased muffin tins, leaving room for expansion. Bake at 180°C for 20-25 minutes until golden on top.
- Serving
- Let cool briefly before carefully removing from the tin. Garnish with fresh chives before serving.
Save for Later
Tips and Variations
For a lighter version, substitute Greek yogurt for the heavy cream. Add fresh spinach or grated zucchini for extra vegetables. These mini quiches freeze well and can be quickly reheated in the oven when needed.
Recipe Tips & Tricks
- → Can I make these quiches ahead of time?
Yes, they stay fresh for 2-3 days in the fridge. To enjoy them warm, just heat them up in the oven for a few minutes.
- → Are these okay to freeze?
Sure, you can freeze them for 2-3 months. Let them thaw overnight in the fridge before reheating.
- → What can I use instead of cream?
You can swap out cream for low-fat cream or yogurt. The texture changes slightly but still tastes great.
- → What type of pan works best?
A non-stick muffin pan works perfectly. If you use a silicone pan, there's no need to grease it.
- → How can I tell if they’re done baking?
The tops should turn a light golden color, and the centers should feel firm. Insert a knife in the middle; if it comes out clean, they’re ready.