These Individual quiches made with smoked salmon, eggs, cream, cheese, and veggies are perfect for an appetizer tray, for a brunch buffet, or for a light lunch.
Preheat the oven to 375°F. Line a muffin pan with silicone liners or culinary paper liners. 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.
In a blender container or large bowl, crack the eggs, then add the cream, milk, dill, salt and pepper.
Heat the oil in a skillet over medium heat. Sauté red bell peppers and green onions until softened but not browned.
Portion the sautéed vegetables evenly, spooning them into the bottom of each muffin cup. Top with a generous tablespoon of shredded cheese.
Add a few small pieces of smoked salmon to each cup.
Carefully pour or spoon the egg mixture over the cheese, filling the cups ¾ full.
Bake in the oven for 14 to 18 minutes or until the quiche are only slightly jiggly in the center.
Let stand for 5- 7 minutes to set completely before removing the silicone or paper cups. Garnish with fresh dill and serve warm.
Notes
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.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.