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These look and sound so great…I can’t wait to make them for my family.
This recipe sounds so delicious! i was wondering if fresh salmon instead of smoked will work?
Yes, but you’d want to season the salmon with salt and pepper and cook it first. Probably one small to medium filet would be plenty.
can these be made in a tart shell??
HI, Marlen! Yep, you could make them in a tart shell.
These look like the perfect party appetizer!! Can you serve them at room temperature?
Hi, Adele! Yep, they are good at room temperature too!
Just a question. When the recipe calls for smoked salmon, does it mean the “lox” kind? Or the flaky kind. Thank you, Amu
Made a double batch to take to a Christmas lunch and it was a great hit – I have been asked to bring more next year! I converted to metric weights and temperature and had no issues. Easy recipe, true to times and ingredient amounts with uncomplicated prep.
I made several batches for a graduation party….the most popular item on the buffet! It was better when I made it “upside down” – salmon first, then cream cheese, then green onions. When I put salmon last, it floated to the top and looked like cherry cheesecake. Any order, it’s delish
Can you use canned salmon?
Hi, Katie! Emma here, managing editor. Sure, you could use canned salmon! Just be sure to drain it very thoroughly. Enjoy!
I made these last night and they were very easy and very yummy!
Part of the instructions say mini-quiches, then under equipment it says standard muffin cup. Are these mini-quiches or standard size? Please advise. Thanks, Linda M
Hi, Linda! A full-sized quiche is usually baked in a pie plate or tart pan. These mini-quiches are baked in a muffin tin. The muffin tin itself is just a regular 12-cup muffin tin.
I live in a very rural area in Northern Michigan, many hours drive from a Trader Joes. I have visited several local and not so local stores trying to find puff pastry made with butter. Could folks recommend any brands other than TJ’s and Dufours?
You could always try making your own! Homemade puff is definitely a labor of love, but oh MAMA is it good! Here’s a recipe I developed for The Kitchn a while back (I’ll need to do one for Simply Recipes at some point, huh?!): http://www.thekitchn.com/how-to-make-puff-pastry-222312
But in all seriousness, if you can’t find all-butter anywhere near you, then I’d recommend just picking up the best brand you can find, even if it has some palm oil or other kind of oil in it. Even less-awesome puff pastry is still pretty darn awesome.
That looks amazing. Can this recipe be modified to accommodate a gluten and dairy free diet? What vegan option do you suggest for the dairy ingredients?
HI Rhonda, Sadly, I don’t think this recipe would work with all those restrictions. I’m sure you could find gluten free puff pastry, but it has butter in it. Sorry I cannot be more helpful, but I think you would have to find a different recipe that is vegan and gluten free. I wish I could be of more help.
trader joe’s has butter-only puff pastry: *trader joe’s puff pastry, all butter, made in france, 18.3 oz} for about, if i remember correctly $3.99 … call and ask if you need to know ….
there is also a complany called dufour they don’t seem to have any outlets *out west* in washington state … any way, just pointing out there is all-butter pastery available … two reside in my freezer now and i hope they are as awesome as i’ve read … lol …
Darlene, I love Dufour! I haven’t tried Trader Joe’s but any all butter dough is good–I’ll have to check out TJ’s on my next visit. Thanks for the tip!
Whole Foods carries Dufour. Its in their Frozen Food section.
This looks delicious! Could you estimate how thinly the puff pastry ought to be rolled? Thanks for the great recipe.
Hi! Defrosted puff pastry sheets only need a little rolling and they are already sheets :) That said, you should even them out and roll them as you would any pie dough, about 1/8 inch thick. Hope you enjoy this!
Could you suggest other fillings for these tartlets please? Some of my family don’t like anything ‘fishy’. Perhaps chicken. Thanks.
With quiche, almost anything goes; you could make it with cubed ham and cheese, or almost any vegetable combination that appeals to you (spinach, mushrooms, etc. Just be sure to cooke the vegetables first. If you are making spinach and feta, for example, cook the spinach and squeeze out excess liquid before filling the quiche cups. Hope that helps!
i’m interested in taking some to a buffet dessert table and am looking for a more *sweet* filling, please some suggestions … thanks so much …
Hi Darlene, I think this might work, but I haven’t tried it, so it would be an experiment. You could fill them with diced apples that have been sautéed in butter to soften slightly, and sweetened with brown sugar and cinnamon. Make the custard as directed, but add a little sugar to taste. Add a little cream cheese to the cups with the apples for richness. Maybe you could try baking a test of the filling (drastically reduced amounts in proportion) in a small cup (without the crust) to see if you like it.
It’s funny to see this recipe I just made Salmom Quiche for dinner tonight. I had left over grilled Salmon I needed to use up. I had a rolled pie crust in the freezer so I gently thawed it using the microwave, prebaked it in the oven in a 9 1/2 ” pie pan. Put the usually filling Salmon, cream, egg, onion but I also added mushrooms, capers, dill and sweet red pepper. It turned out good and was a great way to use a left over item. Almost forgot I didn’t have Swiss Cheese so I put in a combination of fresh Parmesan, Cheddar and Sharp Cheddar.
can this recipe be modified to fit the mini cupcake tins? If so, how?
HI Kathy. Yes, you could certainly make this in mini cupcake tins. Cut the puff pastry into smaller rounds to fit the cups, and then fill each one with smaller amounts of the filling. You will probably end up with at least 1 1/2 times as many mini quiches. I haven’t actually done this, so I can’t give you specific measurements, but just place enough scallions, parsley, cream cheese and salmon in the cups to fill them , then pour the custard over them and bake. Start checking on them after 20 minutes, and every 5 minutes or so thereafter until they are done. Hope that helps! Thanks for writing.