Mini Salmon Quiches

Mini Salmon Quiches

4 Stars Based on 12 reviews
  • Serves 6
  • Preparation time 10 mins
  • Cooking time 20 mins
  • Oven temperature 180° C
  • Difficulty Easy

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  • 100g of Regal Wood Roasted Salmon
  • 2 sheets of puff pastry
  • 3 whole free range eggs, set aside 1 egg yolk
  • 1/2 cup cream
  • Pinch of salt
  • 1/2 zucchini, grated, approx 60g
  • 1 Tbsp chives, set aside extra for garnish
  • 2 Tbsp feta
  • caramelised onion chutney, to taste


Pre-heat oven to 180 degrees C, fan bake. Grease muffin trays, 18 in total.  

Defrost pastry on the bench while you prepare the filling.   

Crack 3 eggs into a large bowl. Set aside 1 egg yolk to brush the pastry later.  

Add in cream, salt, grated zucchini and chives. Whisk together until eggs and cream have combined.  

Cut the pastry into 7.5cm x 7.5cm squares (18 in total, 9 squares per sheet). Mix egg yolk with half a teaspoon of water. Brush the edges with egg yolk.  

Gently press the pastry squares into the muffin trays (egg wash side up). Poke the bottoms with a fork.  

Spoon egg mixture into the middle of the pastry, make sure it doesn’t go above the pastry lines on the side. Sprinkle crumbled feta into the middle. Bake for 20-22 minutes until the pastry is golden and middle has cooked.  

Carefully remove from the muffin trays and transfer to a wire rack to cool down.  

Spoon caramelised onion into the middle of each quiche. Top with smoked salmon and garnish with chives. 

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