Smoked salmon and leek mini quiche
Prep Time
8 mins
Cook Time
22 mins
Total Time
30 mins

Smoked salmon and spring leeks are a great spring flavor combination for mini quiche. In these mini quiche, I use shredded hash brown potatoes as the base instead of the traditional pastry which also makes them gluten free.

Course: Breakfast
Cuisine: American
Keyword: quiche, salmon
Servings: 12 mini quiche
Author: Michelle Barsness
  • Baking spray, like PAM
  • 2 cups shredded hash brown potatoes (frozen hash browns)
  • 1 tbsp avocado oil or butter
  • 1/2 cup chopped leek equal green and white parts
  • 1 dash salt and freshly ground white pepper
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 tsp sea salt or kosher salt
  • 1/8 tsp freshly ground white pepper
  • 1 dash cayenne pepper
  • 1/2 3 oz package sliced Nova-style lox smoked salmon
  • 1/2 cup grated Swiss Emmenthaler or Gruyere cheese
  • 1 tsp dill or dried thyme optional
Optional arugula salad
  • 3 cups fresh arugula
  • 1 tbsp avocado oil or extra virgin olive oil
  • 1/2 lemon, cut into wedges
Kitchen items
  • 1 12 cup standard non-stick muffin tin
  • 1 2 cup pour able glass measuring cup
  1. Preheat the oven to 375 F. Liberally spray the muffin tin with non-stick baking spray (like PAM). Line each cup with shredded hash browns. Go up the sides somewhat of the cups. Set this aside while you cook the leeks and make the custard. This allows time for the frozen hash browns to thaw out. 

  2. Heat 1 tbsp of avocado oil (or butter) in a skillet. Saute the chopped leeks until softened (just a few minutes). Season with a dash of salt and pepper. Transfer the cooked leeks to a plate lined with paper towel to absorb excess grease.

  3. Use a medium-sized mixing bowl to make the custard. Use a fork to combine the eggs, milk and cream. Don't over mix. You don't want to add in air. Season it with salt, pepper and cayenne. Transfer the liquid to a pour able glass measuring cup. This makes it easier to pour into the muffin tin cups.

  4. Break up the smoked salmon lox into small pieces. Evenly distribute the salmon in the muffin tin cups. Evenly distribute the cooked leeks in the cups. Evenly distribute the cheese in the cups. Pour the egg mixture evenly into each cup. Top each cup with a little fresh dill or dried thyme if desired.

  5. Bake in the oven for 20 to 22 minutes. It will puff and set. You can test to see if it is done by inserting a sharp knife in the center. It should come out wet, but clean. Rest the quiche about 10 minutes before serving so it firms up.

Arugula salad
  1. In a medium salad bowl, drizzle 1 tbsp of avocado oil (or extra virgin olive oil) over the greens. Squeeze lemon juice all over and toss (a generous sized wedge of lemon). Serve with the quiche.

Recipe Notes

I used Trader Joe's brand frozen shredded hash browns. Use any brand you like. Line the muffin tins first to allow time for the hash browns to thaw.

To make as one large quiche, use a large pie-plate. Spray the pie plate liberally. Follow the same steps. Bake in the oven about 30 - 40 minutes until puffed and set. Allow it to rest 10 - 15 minutes prior to cutting into it so it firms up.

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