Mini Quiches Salmon Courgettes

Appetizer, Appetizers & Snacks, Snack

These little freshly baked mini quiches are perfect for everything from an elegant brunch to a casual picnic. The crisp, buttery shortcrust pastry perfectly balances the creamy, smoky, delicate flavour of salmon alongside the fresh sweetness of grated courgettes!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 12 Mini Quiches

Ingredients 

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For the shortcrust pastry

• 250 gr plain flour
• 125 gr unsalted butter chilled and diced
• 1 pinch salt
• 1 egg
• 2 tbsp water

For the filling

• 1 courgette coarsely grated
• 100 gr smoked salmon
• 3 egg
• 100 ml whole milk
• 200 ml crème fraîche
• salt and black pepper
• 1 handful basil

Equipment

1 mini tartlets mould

1 mixing bowl

1 food processor

1 rolling pin

1 grater

1 whisk

Instructions

1. Make the shortcrust pastry

• In a large bowl or food processor, rub or pulse the flour, salt, and diced butter together until the mixture resembles fine breadcrumbs. Add the beaten egg and 2 tbsp cold water, mixing gently until the dough comes together. If needed, add extra water one teaspoon at a time. Wrap in cling film and chill for 20 minutes.

2. Prepare the pastry cases

• Lightly flour a work surface and roll out the chilled dough to about 3 mm thickness. Cut out circles slightly larger than the mini tartlets mould. Gently press the pastry circles into the mould, trimming any excess dough.

3. Prepare the courgette and salmon filling

• Grate the courgette and squeeze out excess moisture with a clean tea towel. Flake the smoked salmon and tear the basil leaves finely.

4. Mix eggs, cream, and milk

• In a bowl, whisk together the eggs, crème fraîche, and milk until smooth. Season with salt and plenty of freshly ground black pepper.

5. Assemble the mini quiches

• Evenly divide the courgette, salmon, and basil between the pastry cases. Pour the egg mixture over the fillings, filling each case about three-quarters full.

6. Bake

• Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the filling is set and the pastry is golden brown.

7. Cool and serve

• Allow the mini quiches to cool slightly before removing from tins. Serve warm or at room temperature.

Notes

• Resting the shortcrust pastry before rolling ensures crisp, tender cases.
• Avoid overworking the dough to prevent toughness.

About this recipe

Mini quiches are what French home cooks just whip up without thinking twice for apéro, brunch, picnics, or even packed for lunch boxes. They travel great, they reheat perfectly and they look way fancier than they actually are to make. This salmon courgette version is the one that disappears fastest from every table.

Why mini quiches work better than one large one

A full-sized quiche is a commitment, it needs slicing, serving, and it doesn’t travel as well. Mini quiches solve all of that. Each one is a single portion, self-contained, with its own crispy pastry shell. Some people like the ratio of crust to filling more in the mini quiches than the big one. More surface area means more golden pastry per bite, and in a shortcrust quiche that’s always a good thing.

The French have been making individual tartlets and mini quiches for the apéritif table for decades. They sit alongside olives and cheese without taking over, and they give guests something to eat with their hands rather than balancing a plate. These mini quiches are practical, elegant, and so very French.

The courgette and salmon combination

Courgette and salmon work together because neither one tries to overpower the other. Smoked salmon brings that salty richness and courgette adds freshness and just a touch of sweetness that cuts through the creamy custard. Together they make a filling that feels light even with crème fraîche and eggs.

The courgette part needs some attention though, you have to get the moisture out first as grated courgette holds a ton of water. If you skip draining them, that water will comes out during baking and make your custard all watery and your pastry will go soft. Nobody wants that. The best way is to grate your courgette, sprinkle some salt on it, and just let it sit for 20 minutes or so. That salt draws all the water out and you end up with perfect dry courgette that keeps your mini quiches crispy instead of soggy.

Smoked salmon goes in raw and cooks gently inside the custard in the oven. It stays tender and won’t dry out. You can break it into rough flakes instead of neat pieces. That way it spreads evenly through the filling.

The shortcrust pastry

This salmon and courgette recipe uses homemade shortcrust rather than bought pastry, and it’s worth doing. The flavor and texture difference is night and day. Bought shortcrust tends to be thinner, tougher, and less buttery than homemade. In a mini quiche where the pastry is a large part of each bite, I recommend making the small effort to make your dough yourself.

The key to good shortcrust is cold butter and minimal handling. Work quickly, chill the dough before rolling, and don’t overwork it. Overworked shortcrust develops gluten and turns tough. Properly handled shortcrust is short, crumbly, and slightly sandy, exactly what you want here.

Let the dough rest in the fridge at least 20 minutes before you roll it. This relaxes the gluten and makes the dough easier to roll without it springing back. It also firms up the butter, which means the pastry holds its shape in the mould rather than slumping.

The right mould for mini quiches

You need the right mould for consistent results. I use the Le Creuset mini tartlets mould for this recipe. The non-stick surface releases the pastry cleanly without tearing, which matters when the cases are small and fragile. The depth is right for the amount of filling this recipe uses, and the even heat distribution means the pastry bases cook through properly rather than staying pale whilst the tops brown. It goes straight to the table for serving, which saves time and washing up.

Making them ahead

These mini quiches reheat beautifully, which makes them ideal for entertaining. Bake them the day before, store covered in the fridge, and reheat in a low oven for 8 to 10 minutes before serving. They also freeze well once baked and cooled. Reheat from frozen in a moderate oven for about 15 minutes.

The pastry cases can also be blind baked ahead of time and the filling added and baked on the day. This keeps the pastry at its crispiest and is worth doing if you have the time.