Smoked Salmon Crustless Quiche

Name: Smoked Salmon Crustless Quiche
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 7 large eggs; 120 g smoked salmon (, chopped to small pieces); 1 1/4 cup heavy cream; 2 cups cheddar cheese (, shredded); 1/4 tsp salt; 1/4 tsp ground black pepper; 3 green onion; 1/2 cup cherry tomatoes ((cut into halves)); 1 tbsp fresh basil leaves (, finely chopped)

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This DELICIOUS smoked salmon crustless quiche is a light and super easy breakfast, lunch or even dinner with a superb taste & texture.

Crustless smoked salmon quiche in a baking dish.

Salmon Crustless Quiche

I really like this dish for breakfast. Because it is crustless, it is low in calories and carbs, which makes this dish suitable for those on low-carb or calorie diet restrictions. I also like that this dish will be ready in just 30 minutes.

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Eggs: I use 7 eggs at room temperature.
Smoked salmon: I use smoked salmon chopped into small pieces.
Heavy cream: To make the dish super creamy, I like to use heavy cream.
Salt & ground black pepper: To taste
Cheddar cheese: I LOVE mature Cheddar cheese. However, you may replace it with mozzarella.
Green onion
Cherry tomatoes: I cut them into halves.
Fresh basil leaves: (Optional) Finely chopped to garnish the dish.

smoked Salmon Crustless Quiche slice in a pate.

How To Make This Smoked Salmon Crustless Quiche?

One: Preheat the oven to 170C / 340F, chop the salmon into bite-size pieces.

Two: In a bowl, crack then whisk the eggs, salt and ground black pepper. Add the heavy cream, whisk again.

Three: After that, add the tomatoes, salmon, cheddar cheese and green onion, mix. Pour the mixture into a 9-inch baking dish.

Four: Bake for 30-35 minutes or until the top is golden. Let the quiche cool down, garnish with basil and serve.

Crustless Quiche Recipe With Salmon And Eggs

Pro Tips

For better taste, grate your cheese and believe me, it is worth the effort. The taste is so much better when using freshly grated cheese.
Because smoked salmon and cheddar cheese are both salty, you don't need to use much salt or even not use it at all, if you prefer that.

Storage

I cut the quiche into squares; then, I keep them in an airtight container in the fridge for up to 3 days. Or I wrap them individually in plastic wrap and store them in the freezer for up to 1 to 2 months. I reheat them in the oven or microwave.

Recipe FAQs

Can I use milk instead of heavy cream?

Yes, you can. However, using heavy cream is so much better than using milk in this recipe; it will give the quiche a more rich custardy texture. Using milk will provide it with a different texture, but both will be delicious.

Can I bake this quiche in a muffin tin instead of a baking dish?

Yes, you can. It probably fills from 12-14 muffin holes. However, it would be best if you watched it while baking because it may take only 20-22 minutes in the oven.

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