Mini Crustless Smoked Salmon Quiches

You'll find a complete list of ingredients with quantities in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.

• smoked salmon: I like to use hot-smoked salmon, but feel free to use cold-smoked salmon if you prefer.
• eggs: large eggs. You'll whisk these (or blend them) and combine them with cream and milk to make the delicious custardy filling.
• heavy cream, like half and half
• milk, any type: whole milk, low-fat milk or non-dairy milk.
• fresh dill, chopped finely
• sea salt or Kosher salt and freshly ground black pepper
• extra virgin olive oil or avocado oil for sautéing the peppers and onions
• red bell pepper, finely diced
• green onions, thinly sliced
• cheddar cheese, shredded
• Parmigiano Reggiano, grated (or your favorite cheese)

Here's a step-by-step guide to make these mini smoked salmon quiches perfectly.

Preheat the oven to 375°F. Line a muffin pan with silicone liners or culinary paper liners to prevent the quiche from sticking. This recipe makes about 15 mini quiches, depending on the size of the cups in your muffin pan, so you may need to bake these in two batches or use two muffin pans.

1. In a blender container or large bowl prepare the egg custard filling: crack the eggs, then add the cream, milk, dill, salt, and pepper.
2. Heat the oil in a skillet over medium heat. Sauté red bell peppers and green onions until softened but not browned.
3. Portion the sautéed vegetables evenly, spooning them into the bottom of each muffin cup.
4. Add a few small pieces of smoked salmon to each cup.
5. Carefully pour or spoon the egg mixture over the cheese, filling the cups ¾ full.
6. Bake in the oven for 14 to 18 minutes or until the quiche are only very slightly jiggly in the center.
7. Let stand for 5- 7 minutes to set completely before removing the silicone or paper cups. Garnish with fresh dill and serve warm.

Make it spicier: Substitute red onion for green onion, or add a pinch of dried red pepper flakes. You can also add a tablespoon or two of chopped capers.

Use your favorite cheese: You might like a combination of cheddar and mozzarella cheese, or Swiss cheese, Gouda, Monterey Jack, or even goat cheese.

Make a full-size quiche: Layer the ingredients in a very well-greased standard-size pie dish, 9-inch pie plate, or square dish, then pour the egg custard filling over top. Bake at 375°F. for 40 - 45 minutes or until the filling is set.

It's essential to line the cups of your muffin pan! I highly recommend using silicone liners, or a silicone muffin pan. The mini quiches will pop out easily from silicone cups. Culinary paper liners will also work.

If you don't line your pan, the quiches will stick and are almost impossible to remove from the pan in one piece.

To store: Store leftover quiche in an airtight container in the fridge for up to 3 days.

To reheat: Reheat mini quiches in your air fryer at 350°F. for 5 minutes, give or take. You can also reheat them in a baking pan in the oven at 350°F.

Freeze it: To freeze these individual smoked salmon quiches, wrap them separately in plastic wrap, then freeze them in an airtight freezer container for up to 3 months. Thaw overnight in the fridge before reheating.

Here are a few favorite recipes I like to serve with these mini quiches for brunch.