1. 1. Preheat Oven & Prep Tin: Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin. If you only have a 12-cup tin, you can bake in batches.

1. 1. Cut the Crusts:

      • • If using refrigerated pie crusts or homemade pastry: Unroll one pie crust onto a lightly floured surface. Using a round cookie cutter or the rim of a glass (approximately 2.5 to 3 inches in diameter – test the size against your mini muffin cups), cut out as many circles as possible. Re-roll scraps once to cut more circles. Repeat with the second pie crust. You should get about 12-15 circles per crust.
      • • If using puff pastry: Unfold the thawed puff pastry sheet on a lightly floured surface. Cut into squares or circles large enough to line the mini muffin cups (approximately 2.5 to 3-inch squares/circles).

1. 1. Line Muffin Cups: Gently press each pastry circle or square into a mini muffin cup, ensuring it lines the bottom and sides. Try to avoid stretching the dough too much. Prick the bottom of each pastry shell a couple of times with a fork. This helps prevent them from puffing up too much during pre-baking.

1. 1. Par-Bake (Optional but Recommended for Pie Crust):

      • • For a crispier crust when using pie dough, par-bake the shells. Place the muffin tin in the preheated oven and bake for 8-10 minutes, or until the crusts are just beginning to look dry and set but not browned.
      • • If using puff pastry, you can often skip par-baking or reduce it to 5-7 minutes, as puff pastry bakes quickly and crisps up well with the filling.
      • • Remove the tin from the oven. If the bottoms have puffed up significantly, gently press them down with the back of a small spoon.

Part 2: Preparing the Salmon Filling

1. 1. Prepare Salmon: If you haven’t already, flake your cooked salmon into small, bite-sized pieces, removing any skin or bones. If using canned salmon, ensure it is very well drained.

1. 1. Sauté Aromatics (Optional): For enhanced flavor, you can lightly sauté the minced shallot (or red onion) in a tiny bit of olive oil or butter for 2-3 minutes until softened. Let it cool slightly. This step is optional but adds depth.

Part 3: Making the Custard Filling

1. 1. Whisk Wet Ingredients: In a medium mixing bowl, whisk together the eggs, heavy cream (or half-and-half), and whole milk until well combined.

1. 1. Add Seasonings & Herbs: Whisk in the Dijon mustard, salt, black pepper, pinch of nutmeg (if using), and lemon zest (if using).

1. 1. Stir in Cheese, Herbs & Aromatics: Gently stir in the grated Gruyère cheese, chopped fresh dill, chopped fresh chives, and the sautéed (and cooled) shallots or raw minced shallots.

Part 4: Assembling and Baking the Quiche Bites

1. 1. Distribute Salmon: Divide the flaked salmon evenly among the prepared (and par-baked, if done) pastry shells in the mini muffin tin. Aim for about 1-2 teaspoons of salmon per cup.

1. 1. Pour Custard: Carefully pour or spoon the egg custard mixture over the salmon in each cup, filling them almost to the top but leaving a tiny bit of room for expansion. A small liquid measuring cup with a spout or a small ladle works well for this.

1. 1. Bake: Place the mini muffin tin in the preheated 375°F (190°C) oven. Bake for 20-25 minutes, or until the quiche bites are puffed, golden brown on top, and the custard is set (a knife inserted near the center should come out clean, or with only moist crumbs).

1. 1. Cool Slightly: Remove the muffin tin from the oven and let the mini quiches cool in the tin for 5-10 minutes. This helps them set further and makes them easier to remove.

1. 1. Remove from Tin: Carefully run a thin knife or a small offset spatula around the edge of each quiche bite to loosen it, then gently lift or coax them out of the muffin cups. Transfer them to a wire rack to cool slightly more before serving.