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 boring 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 little 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:
- 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
- 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 be consumed quickly. So make sure you make enough. This recipe is for a 24 mini muffin pan.
This post has been revised and updated to include more content. Originally published September 6, 2013.