This Crustless Salmon Quiche is rich, creamy, and packed with flavor, yet skips the fuss of a pastry crust. It’s a wonderfully versatile dish that works for brunch or a simple weeknight dinner. You get all the comfort of a traditional quiche with a fraction of the effort.
Why You’ll Love This Crustless Salmon Quiche
- Effortless prep: No rolling dough or pre-baking a crust.
- Creamy texture: Tender custard with flaky salmon and melted cheese.
- Make-ahead friendly: Tastes delicious the next day for easy meals.
- Easy to customize: Swap herbs, cheese, or vegetables to your liking.
Ingredients & Tools
- 6 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 250 g cooked salmon, flaked
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh dill
- 1 small onion, finely diced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (freshly grated is best!)
Tools: A 9-inch pie dish or quiche pan, a large mixing bowl, a whisk, a skillet for sautéing.
Notes: Using full-fat dairy like heavy cream and whole milk is key here—it gives the quiche its signature rich, custardy texture. And don’t skip the nutmeg; it might seem like a small thing, but it adds a wonderful warmth that complements the salmon perfectly.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 22 g |
| Fat: | 30 g |
| Carbs: | 6 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best salmon to use? You can use leftover baked or pan-seared salmon, or even a good-quality canned salmon (just be sure to drain it well). The goal is cooked, flaky salmon that will distribute evenly throughout the custard.
- Why let the ingredients come to room temperature? If you have a minute, let your eggs, cream, and milk sit out for about 20-30 minutes before you start. Room-temperature ingredients blend together more smoothly and can help the quiche bake more evenly.
- Don’t overmix the custard. You want to whisk the eggs and dairy just until they’re combined. Whipping too much air into the mixture can cause the quiche to puff up dramatically and then deflate as it cools.
- Pre-cook your onions. Sautéing the onions until they’re soft and translucent is a crucial step. It removes their raw bite and brings out their natural sweetness, which adds a lovely depth of flavor to the final dish.
How to Make Crustless Salmon Quiche
Step 1: Begin by preheating your oven to 375°F (190°C). This gives it plenty of time to reach the right temperature for even baking. While it’s heating, grab your skillet and heat the olive oil over medium heat. Add the diced onion and a pinch of salt, and cook for about 5-7 minutes, stirring occasionally, until the onion is soft and fragrant. You’ll know it’s ready when it’s lost its raw, sharp smell and has turned translucent. Set this aside to cool slightly.
Step 2: In your large mixing bowl, crack in the 6 eggs. Add the heavy cream and whole milk. Now, take your whisk and beat everything together. You’re not trying to make it frothy—just a smooth, homogenous, pale yellow liquid. This is your custard base, and it should look rich and creamy.
Step 3: To the custard base, add the grated Parmesan, the chopped fresh dill, salt, pepper, and that all-important nutmeg. Whisk again until everything is well incorporated. You’ll notice the specks of black pepper and green dill creating a beautiful confetti effect in the mixture.
Step 4: Now for the star ingredients. Gently fold in the flaked, cooked salmon and the sautéed onions you prepared earlier. Use a spatula for this part to avoid breaking up the salmon too much. You want lovely, substantial flakes throughout the quiche, not a paste.
Step 5: Carefully pour the entire mixture into your ungreased 9-inch pie dish. The fat in the custard will prevent it from sticking, so there’s no need for butter or spray. Give the dish a gentle tap on the counter to release any large air bubbles that might be trapped.
Step 6: Place the dish in the preheated oven and bake for 35-40 minutes. You’re looking for the edges to be fully set and golden brown, and the center to have just the slightest jiggle—like set jelly—when you gently shake the pan. The top should be a beautiful, inviting golden color.
Step 7: Once it’s done, remove the quiche from the oven and place it on a wire rack. This is the hardest part: you must let it rest for at least 15-20 minutes before slicing. This allows the custard to finish setting up, ensuring you get clean, beautiful slices instead of a runny mess.
Storage & Freshness Guide
- Fridge: Cool completely, cover tightly, and refrigerate for up to 3 days.
- Freezer: Wrap tightly in plastic and foil; freeze for up to 2 months. Thaw in fridge overnight.
- Reviving: Reheat slices in a 300°F oven for 10–15 minutes until warmed through.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with a lemony vinaigrette cuts through the richness of the quiche beautifully.
- Roasted asparagus — Tender, slightly charred asparagus spears make an elegant and delicious side that complements the flavors of the salmon and dill.
- Buttery new potatoes — A bowl of small, buttery potatoes tossed with fresh parsley is a classic, comforting pairing that never fails.
Drinks
- A crisp Sauvignon Blanc — The wine’s citrusy and herbal notes are a fantastic match for the dill and the rich, fatty salmon.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus provide a refreshing palate cleanser between bites.
- Earl Grey tea — The bergamot in the tea offers a floral, aromatic quality that pairs surprisingly well with the savory notes of the quiche.
Something Sweet
- Lemon bars — The bright, tangy sweetness of a lemon bar is the perfect follow-up to a rich, savory meal.
- Mixed berry compote — A warm, slightly tart berry compote over a scoop of vanilla ice cream provides a lovely, fruity finish.
- Dark chocolate truffles — Just one or two rich, intense truffles are all you need to end the meal on a sophisticated, sweet note.
Top Mistakes to Avoid
- Mistake: Using a deep-dish pan. A standard 9-inch pie dish is ideal. Using something too deep will result in a thinner layer of custard that can easily overcook and become rubbery before the center sets.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing into a hot quiche is
Crustless Salmon Quiche
Make this easy Crustless Salmon Quiche for a rich, low-carb meal perfect for brunch or dinner. Ready in under an hour! Get the simple recipe here.
Ingredients
For the Ingredients
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6 large eggs
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1 cup heavy cream
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1 cup whole milk
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250 g cooked salmon (flaked)
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1 cup grated Parmesan cheese
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1/2 cup chopped fresh dill
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1 small onion (finely diced)
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1 tbsp olive oil
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp nutmeg (freshly grated is best)
Instructions
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Begin by preheating your oven to 375°F (190°C). This gives it plenty of time to reach the right temperature for even baking. While it’s heating, grab your skillet and heat the olive oil over medium heat. Add the diced onion and a pinch of salt, and cook for about 5-7 minutes, stirring occasionally, until the onion is soft and fragrant. You’ll know it’s ready when it’s lost its raw, sharp smell and has turned translucent. Set this aside to cool slightly.01
-
In your large mixing bowl, crack in the 6 eggs. Add the heavy cream and whole milk. Now, take your whisk and beat everything together. You’re not trying to make it frothy—just a smooth, homogenous, pale yellow liquid. This is your custard base, and it should look rich and creamy.02
-
To the custard base, add the grated Parmesan, the chopped fresh dill, salt, pepper, and that all-important nutmeg. Whisk again until everything is well incorporated. You’ll notice the specks of black pepper and green dill creating a beautiful confetti effect in the mixture.03
-
Now for the star ingredients. Gently fold in the flaked, cooked salmon and the sautéed onions you prepared earlier. Use a spatula for this part to avoid breaking up the salmon too much. You want lovely, substantial flakes throughout the quiche, not a paste.04
-
Carefully pour the entire mixture into your ungreased 9-inch pie dish. The fat in the custard will prevent it from sticking, so there’s no need for butter or spray. Give the dish a gentle tap on the counter to release any large air bubbles that might be trapped.05
-
Place the dish in the preheated oven and bake for 35-40 minutes. You’re looking for the edges to be fully set and golden brown, and the center to have just the slightest jiggle—like set jelly—when you gently shake the pan. The top should be a beautiful, inviting golden color.06
-
Once it’s done, remove the quiche from the oven and place it on a wire rack. This is the hardest part: you must let it rest for at least 15-20 minutes before slicing. This allows the custard to finish setting up, ensuring you get clean, beautiful slices instead of a runny mess.07
