Anolon Academy

Salmon & Asparagus Mini Quiches 

Want to up the ante at your next picnic? These crustless mini quiches will do just the trick as they can be eaten either hot or cold, can be held in one hand easily and not only look very gourmet but are incredibly tasty!


  • 12 Large Eggs - room temperature
  • 300 g Salmon - cut up into thin square pieces (keep approximately 50g aside for garnish)
  • ¼ Cup Milk
  • ½ Cup Thickened Cream
  • ½ Cup Grated Tasty Cheese
  • 250g Tub Crème Fraiche
  • 1 x Tbsp Lemon Zest - microplaned
  • 1 x bunch of Asparagus - stalks trimmed and sliced
  • ½ Punnet of Chives - finely chopped
  • 2 x stalks of Dill - finely chopped
  • 1 x stalk of Dill - garnish
  • 2 x Good Pinches Murray River Salt flakes
  • Freshly cracked Black pepper
  • Grapeseed Oil


Preheat your oven to 170°C. Crack 12 eggs into a bowl and add chopped herbs, chopped asparagus, cream, milk, 1 x good pinch salt, cracked pepper and whisk until incorporated.

Add sliced salmon and grated cheese to the eggs. Stir through and ladle the mixture carefully into the greased muffin trays and place into the oven for approx 20 minutes.

Add lemon zest and remaining seasoning to crème fraiche and whip in a stand mixer until thick.

Spoon crème fraiche into a piping bag and refrigerate.

Once quiches are golden brown, remove from oven and allow to cool for approximately 5 minutes before attempting to remove from muffin tray.

Once quiches have been removed from tray and cooled slightly, pipe a small amount of crème fraiche on top and garnish with a small piece of salmon and a small piece of dill. Enjoy hot or cold!


With a bread knife, carefully run the back of the knife around the outer perimeter of the muffin tray and be extremely careful to extract the quiches out of the moulds.

Serves 18

Prep Time: 10 minutes 

Cooking Time: 20 minutes