These display well on a platter and provide an elegant touch to your brunch buffet. Quiches that are left over may be reheated in the microwave or oven.
Preheat oven to 350 degrees (F).
In a bowl, mix all the ingredients together and spoon into a greased 24 mini muffin pan.
Bake for 20 to 25 minutes until puffed, set, and lightly browned around the edges.
Remove to a plate and serve.
I made these a second time and used leftover baked salmon instead of the canned salmon. It worked great and I preferred the milder taste of the fresh salmon... although canned salmon makes it super convenient to make at the spur of the moment.
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