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This light crustless quiche with salmon still offers up a smooth and creamy center so you still get the true essence of a classic quiche. And since the edges crisp up in the pan, you won’t even miss the crust.
Table of Contents
Why You’ll Love This Crustless Quiche
If you’re into fish at the breakfast table and have enjoyed my egg white smoked salmon wrap or my brunch bagel with sardines, you’ll love this quiche. Everything about it gives off lox bagel vibes! Each portion is brimming with morsels of smoked salmon, fresh dill, briny capers, red onion, and tomatoes. It’s fresh, simple, and a fantastic option for brunching!
As for the lack of crust, worry not. As everything cooks in the oven, the eggs form their own crisped golden brown edges, so you still get a nice little crunch without the weighty pie crust.
Once you get the hang of making quiche, you can get pretty creative about it with your own pairings of cheese, vegetables, and meats.
What’s the Difference Between Frittata & Crustless Quiche?
It’s a common question: if you take the crust away from a quiche, is it still a quiche, or is it a frittata? It’s still a quiche, believe it or not. Sure, a crust is typically the main characteristic of a quiche—but it’s not the only thing that makes up the French delicacy. There’s also a notable difference in texture.
Frittatas are typically fried on the stovetop before a trip into the oven and have the consistency of an omelette due to using less, or no, cream.
The quiche, however, is dependant on cream for its luxurious custard-like texture and is popped into the oven to bake without touching the stovetop.
Ingredient Breakdown & Swaps
Exact measurements can be found in the recipe card below.
- Eggs.
- Smoked salmon. You could also use canned salmon or leftover salmon from a recent dinner (I’ve used leftovers from my easy miso salmon).
- Heavy cream & whole milk. I wanted this quiche to have that signature rich and creamy texture but also wanted to lighten things up a little. So instead of using 1 whole cup of cream, I went with 1/2 cup of heavy cream and 1/2 cup of whole milk. Delicious!
- Fresh dill. You can used dried dill in a pinch.
- Salt & pepper.
- Olive oil.
- Vegetables. I stuck with grape tomatoes and red onions to remain true to the typical lox bagel experience, but you could add spinach, asparagus, mushrooms, broccoli, diced zucchini, etc.
- Capers.
- Cheese. You can use any cheese, really. I went with a blend of shredded cheddar and mozzarella.
How to Make It
Position your oven rack to the middle and preheat the oven to 400º F. Crack the eggs into a large mixing bowl; add the cream, milk, dill, salt, and pepper. Give it a good whisk ensuring that the eggs are well beaten and set it aside.
Heat oil in a cast iron skillet over medium heat, then add the tomatoes, onions, and capers. Sauté them until softened. Remove the skillet from the heat and use a spatula to arrange the veggies at the bottom of the skillet for even coverage.
Sprinkle the cheese over the veggies, then pour the egg mixture over the cheese and veggies. Tilt the pan and whirl it around a bit to make sure the egg mixture settles into the whole pan. Tear the smoked salmon into bite-sized pieces and gently place them into the egg mixture.
Pop the skillet into the oven and bake for 13-15 minutes, or until the eggs are fully cooked. When you take it out of the oven, let it sit for 5 minute to settle. Then serve!
What to Serve With a Crustless Quiche
- One of my favorite things to serve with this quiche is a heaping scoop of roasted mini potatoes.
- If I want to fill up on greens as well, a roasted potato salad with citrus bagna cauda is always a hit, or you could go with a simple and bright side salad!
- Oven-Roasted Broccoli with nutritional yeast or this easy grilled asparagus are perfect veg sides.
- To make things extra cozy, a cup of roasted red pepper soup does the trick.
Storage, Freezing, & Reheating
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- To freeze, let the quiche cool completely. Cut it into individual potions, wrap them each in plastic wrap followed by tinfoil. They will keep in the freezer for up to 3 months.
- Quiche from the fridge can be enjoyed hot or cold! To reheat it, simple pop it in the microwave and heat in 25 second increments until warmed through. You could also reheat it in the air fryer for 1 minute increments until warmed through. From frozen, preheat the oven to 350º F and bake until heated through to the middle. You could also take it out the night before to let it thaw out in the fridge.
Other Brunch Recipes You’ll Love:
- Egg White Smoked Salmon Wrap
- Brunch Bagel With Sardines
- Healthy Breakfast Tacos
- Avocado Toast — 4 Ways!
- Smoked Salmon and Poached Eggs on Toast
Have You Made This Recipe?
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Crustless Quiche With Salmon
Ingredients
- 8 eggs
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 TBSP chopped fresh dill
- 1/2 tsp sea salt
- A few cranks of cracked black pepper
- 1 TBSP avocado or olive oil
- 1/2 cup sliced grape tomatoes
- 1/4 cup thinly sliced red onion, Preferably sliced with a mandolin
- 2 TBSP drained capers
- 1 cup shredded cheese of your choice, I like to use a blend of cheddar and mozzarella
- 4 oz smoked salmon, torn into bite-sized pieces, Preferably cold smoked salmon
- Extra chopped fresh dill, for garnish
Instructions
- Place your oven rack to the middle position; preheat to 400º F.
- Break the eggs into a large mixing bowl, then add the cream, milk, dill, salt, and pepper. Whisk until the eggs are well beaten and the mixture is cohesive.
- In a cast iron skillet, heat the oil over medium heat. Add the tomatoes, onions, and capers, and sauté them until softened. Take the skillet off from the heat and, using a spatula, spread the veggies over the bottom of the skillet for even coverage.
- Sprinkle cheese over the veggies.
- Carefully pour the egg mixture over the cheese and veggies, then tilt the pan and whirl it around a bit to ensure it settles into the whole pan and covers all of the veggies.
- Place the smoked salmon pieces into the egg mixture.
- Pop it all into the oven and bake for about 13-15 minutes, or until the eggs are fully cooked.
- Take it out of the oven and let it sit for at least 5 minute to settle.
- Garnish with freshly chopped dill and serve!
What size cast iron skillet? I have a rather large one on hand. I had a mid sized one that I gave up when I moved recently but maybe that would have been the size to use with this?
Hi Elle, 10 inches in diameter and about 3 inches in depth, or something close to that size will work.
Made this Sunday. Wow, so tasty! We had smoked a whole salmon and were running out of ideas, and this was perfect!
The flavors in this quiche are absolutely lovely! I’m hosting a book club brunch next Sunday and plan to make this. Thank you, darling.
A book club brunch sounds amazing! I’m so glad my quiche gets to be a part of it ;)
I’ve never tried making a crustless quiche, but this is such a good idea! Looks like such a tasty and filling breakfast/ brunch recipe!
Let me know if you try it!
My husband loves smoked salmon. I am going to save this recipe and make it for him this weekend. I’m sure he’ll love it!
Be sure to keep me posted :)
Oh my deliciousness! All the flavors I would put on a bagel but in quiche form. Loved it!
That’s exactly what inspired this! The good ol’ lox bagel ;)
I love all the big flavors. And that it’s crustless!
I’ve never missed the crust!
This was so good! My family loved this!
Awesome to hear, Kelley!