Broccoli Cheddar Smoked Salmon Quiche

Welcome to our springtime kitchen, where our in-house chef, Nicole, is whipping up a delightful twist on classic mini quiches just in time for Easter! These broccoli cheddar smoked salmon mini quiches are not only bursting with flavor but are also perfect for celebrating the joys of the season. Let's dive into why this recipe is a must-try for your Easter brunch table:

Ingredients for the mini quiches

Why You'll Love This Recipe:

  1. Seasonal Flair: With tender broccoli, creamy cheddar cheese, and smoky salmon, these mini quiches embody the freshness of spring, making them a delightful addition to any Easter spread.
  2. Effortless Elegance: Impress your guests with these elegant mini quiches that require minimal effort but deliver maximum flavor, perfect for busy holiday gatherings.
  3. Kid-Friendly: Even the little ones will adore these mini quiches! They're bite-sized and packed with flavor, making them a hit with kids and adults alike.
  4. Customizable: Get creative with your Easter decorations by topping these quiches with colorful herbs or edible flowers for a festive touch that's sure to wow your guests.
  5. Versatile: Not just for Easter brunch, these mini quiches are perfect for picnics, potlucks, or any springtime gathering where you want to impress with minimal fuss.

Recipe Variations:

  • Spring Vegetable Medley: Mix in seasonal veggies like asparagus or peas for an extra pop of spring flavor.
  • Bite-Sized Beauties: Use a mini muffin tin to create an even more adorable bite-sized quiche perfect for Easter appetizers or brunch buffets.
  • Gluten-Free Option: Skip the crust for a gluten-free alternative that's just as delicious and perfect for accommodating guests with dietary restrictions.

Equipment You'll Need:

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Cutting board
  • Knife
  • Measuring cups and spoons

[[ recipeID=recipe-8ltinqzir, title=Mini Broccoli Cheddar Smoked Salmon Quiches ]]

Shop our smoked salmon

Chef Nicole Outside


Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.

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