Salmon Mini Quiches

This Salmon Mini Quiches recipe might be the best appetizer to make when you want something different. Soft and savory, the perfect finger foods to serve at your next party.

Appetizers don’t have to be tedious or difficult to make. Just a little creativity, and with the right ingredients, you can create anything. Salmon Mini Quiches are made with pink salmon, spices, eggs, cheese, and heavy cream, and most of all, no flour. They are baked in the oven for about 25 minutes for a quick and savory bite-size appetizer dish.

Cook with ingredients from your Pantry

Having Canned Pink Salmon in your pantry is a lifesaver. Several cooking and baking dishes can be created with a bit of initiative and faith in yourself.

Canned salmon, tuna, sardines, etc., are “bad” days foods. When you are too tired to cook or in need of something quick, a salmon or tuna sandwich is good any day and especially for lunch.

Baking with Seafood

Many people prefer not to consumed canned foods but make an exception with canned tuna and canned salmon. I call my Salmon Mini Quiches easy-made quick bites because they don’t take much time to make, and you can prepare them in advance.

Baking with seafood is not as difficult as you might think. But again, you cannot cook with all types of seafood. For example, all the seafood had to be cooked for my Seafood Cheesecake before mixing them with the cream cheese mixture. That’s just how it is and the healthy way to handle seafood when baking.

What’s in the Salmon Mini Quiche Recipe

First, you will need to make sure that the cream is at room temperature before proceeding. You will need:

INGREDIENTS 

• 1 – 6oz can Pink Salmon drained well
• 1 clove Garlic minced
• 1/2 teaspoon Roasted Ground Fennel
• 1 small Shallot finely chopped
• 1/2 cup Heavy Cream
• 4 Eggs
• 1/4 cup Grated Cheese parmesan or swiss cheese
• Salt and Pepper to taste
• Few drops of lemon or lime juice
• 1/2 tsp Noubess Original Hot and Spicy Sauce optional

INSTRUCTIONS 

• Preheat oven at 350 degrees F. In a bowl, mix all of the ingredients and spoon into 24 well-greased mini muffin pan.
• Bake for 20 – 25 minutes until puffed, set, and lightly browned around the edges.

Just a quick re-heat in the microwave or the oven; they will consume them quickly. So make sure you make enough. This recipe is for a 24 mini muffin pan.

Salmon Mini Quiches

Salmon Mini Quiches, quick appetizer for your entertaining needs, small bites to encourage kids to eat more seafood.

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Appetizer

Cuisine American

Servings 24 mini quiches

Calories 34 kcal

Equipment

• Muffin Pan
• Bowl

Ingredients

  

1x2x3x

• 1 – 6oz can Pink Salmon drained well
• 1 clove Garlic minced
• 1/2 teaspoon Roasted Ground Fennel
• 1 small Shallots finely chopped
• 1/2 cup Heavy Cream
• 4 Eggs
• 1/4 cup Grated Cheese parmesan or swiss cheese
• Salt and Pepper to taste
• Few drops lemon or lime juice
• 1/2 tsp Noubess Original Hot and Spicy Sauce optional

Instructions

 

• Preheat oven at 350 degrees F. In a bowl, mix all of the ingredients and spoon into 24 well-greased mini muffin pan.
• Bake for 20 – 25 minutes until puffed, set and lightly browned around the edges.

Notes

To make the Salmon Mini Quiches use canned pink salmon with low sodium content because of the other ingredients that already has salt. Use a 24 mini muffins pan sprayed with cooking spray so they are easier to remove. I have tried this recipe with tuna and so far salmon is the winner. Make this awesome quick appetizer for a gathering of friends and or family.

Nutrition

Calories: 34kcalCarbohydrates: 1gProtein: 2gFat: 3gSaturated Fat: 2gCholesterol: 35mgSodium: 30mgPotassium: 17mgFiber: 1gSugar: 1gVitamin A: 121IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword quick appetizer, salmon, salmon recipes, seafood recipes

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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This post has been revised and updated to include more content and was originally published on September 6, 2013.