One of the most versatile dishes one can make for a holiday buffet or leisurely Sunday brunch is a quiche or a savory tart. When made in individual portions, it is even better because people can help themselves to as many they want without the need of slicing or portioning.
These mini filo quiches with salmon and chives are not only incredibly flavorful, but they are also visually appealing and rather unexpected appetizers. Bring them to a friend’s house as a festive appetizer and you will be the most popular guest!
The best part is that, with just a little planning, these mini quiches are super easy to make: a box of good quality filo dough, some smoked salmon, and a simple custard of eggs and cream is all you need to make these delicious little savory bites. It really is that easy!
Ingredients for the Mini Filo Quiches with Salmon and Chives
- Smoked Salmon: a very small amount of you favorite smoked salmon is all you need
- Leek: or, you can use an onion, or shallots
- Butter: or, use olive oil, to cook the leek
- Cheese: Gruyere or Swiss are used here, but experiment with your favorite cheese instead
- Eggs and Cream: to make a simple custard
- Fresh Herbs: dill and chives–they add so much flavor
- Seasoning: sea salt and freshly ground black pepper is all you need
- Filo Shells: good quality filo shells will make all the difference. Here are the ones I used:
Just three components to these mini savory tartlets
- The shell: these ready-made filo shells consist of layers of filo dough and they are real time savers
- The filling: sautéed leek, grated Gruyere, and smoked salmon pair very well together, especially when topped with some chopped, fresh chives
- The custard: just eggs and cream
How to make the Mini Filo Quiches with Salmon and Chives
- Place the filo cups inside two, mini muffin tins
- Place a small amount of the leek mixture at the bottom of each filo shell and top with some cheese
- Add a small ribbon of salmon in each mini quiche cup and pour a tablespoon or two of the custard over the filling, almost to the top of the shells
- Bake for about 15 minutes, or, until the custard is set and the filo is golden brown
- Enjoy warm or, at room temperature
How to make them ahead of time
You can prepare the different components of these mini filo quiches several hours ahead of time:
- Place the filo shells in the mini muffin tins, cover well and set aside.
- Prepare the filling and the custard, store each separately in two containers, and refrigerate.
- When you are ready, fill the filo shells with the filling and the custard and bake until golden brown.
I hope you give this recipe a try–I know you are going to absolutely love how delicious they are and how easy it is to make these mini filo quiches with salmon and chives!
This recipe is in collaboration with Fillo Factory. You can find Fillo Factory filo dough at Whole Foods and several small local stores. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!
- 2 packages (12 pieces each) of mini filo shells, thawed overnight in the refrigerator
- 1 small leek (about 1 cup), minced
- 2 TBSP. fresh dill, finely chopped
- 2 TBSP. butter
- -- sea salt and freshly ground black pepper, to taste
- ¼ cup Gruyere cheese, grated
- 2 oz. smoked salmon, cut into ribbons or small pieces
- 1 large egg, plus one egg yolk
- 4 oz. cream (heavy cream or light)
- 2 tsp. AP flour (optional)
- 1 TBSP. fresh chives, finely chopped
- Remove the thawed filo shells from the refrigerator and place them in the mini muffin tins.
- Set the oven rack in the middle position and preheat the oven to 350°F.
- To make the filling, wash the leek well under cold running water. Trim and discard about 3 inches of the green tops, then finely chop the rest.
- In a medium skillet, heat the butter, add the leek, season well with salt and pepper, and cook over medium-high heat--stirring occasionally--until the leek is soft and caramelized. Stir in the dill and set aside to cool.
- To make the custard, mix the eggs, the cream, the flour, and some salt and black pepper to taste in a mixing bowl. The flour is used to help the custard set, but you can omit it.
- To assemble the mini quiches, place a small amount of the leek mixture at the bottom of each filo shell. Top with some grated cheese and a small ribbon of salmon. Pour the custard over the filling, almost to the top of the shells.
- Bake for about 15-18 minutes, or, until the filo is deep golden and the custard feels firm around the edges. Place on a wire rack to cool for a few minutes.
- Carefully remove the filo cups from the tins and place them on a platter. Serve with a sprinkle of minced fresh chives and enjoy warm or at room temperature.
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