Crustless Quiche With Salmon and Spinach
This Crustless Quiche with Salmon and Spinach makes a quick, comforting no-fuss meal - Ready in just 30 minutes, it's a super tasty option for a gluten-free breakfast, lunch or dinner!
What I love about a tasty crustless quiche is that it easily comes together in just under 30 mins, and makes a great gluten-free option for a yummy breakfast, or for a quick-fix lunch/dinner paired with a salad.
One of my favourite ways to enjoy it is over brunch during the weekend. But it would also make a nice starter or side dish for any weeknight meal.
What's the difference between a French quiche and an Italian frittata?
Before I move forward with my recipe, I want to answer a question I get asked a lot.
What's the difference between a French quiche and an Italian frittata? Well, first of all, a quiche has a crust base, although it's not always the case, whether frittata has no crust at all, in any case.
The filling is also different, a quiche has a egg custard filling, made with eggs and milk ( or heavy cream). On the other end, classic frittata has little, if any, milk or cream.
How To Make Crustless Quiche
The possibilities for quiche fillings are endless! I love making different variations, but my family goes absolutely crazy over this one!
For this spinach and salmon crustless quiche I've used 10 very simple ingredients:
- fresh free-range eggs
- crème fraîche
- milk
- spinach leaves
- organic smoked salmon
- parmesan cheese
- onion
- fresh aromatic herbs (such as basil and thyme)
If you want to jazz up the recipe, add some other veggies to the quiche, pumpkin, broccoli, sweet potato, asparagus would all make a great addition.
Play with the cheeses too, I like to stick to one or two, I usually go for grated Parmesan or cheddar, soft goat cheese or crumbled feta.
They're all easy to find, and their flavours work well in a quiche.
Feeling indulgent? Go on and add a crust over the base. This simple short-bread is my go-to recipe when I'm feelin' all crusty about it.
If you're up for the simple things like me, all you have to do is mixing all the ingredients together. Pour them over a hot cast iron skillet and finish off the quiche in the oven.
One bowl, one skillet, no mess, and no scary flip-overs.
How Long Does Crustless Quiche Last?
You should eat your crustless quiche within 2 days after making it. Make sure to store it in an airtight container and keep it in the fridge. You can also freeze into portions and store in the freezer for up to 1 month.
More Recipes With Salmon
We love eating salmon at home, both smoked and fresh. So if you love salmon too, make sure to check out these delicious recipes:
Creamy spinach and salmon spaghetti - delicious, rich and ready in just 15 minutes!
Baked Arancini with Salmon & Peas - Crispy, delicious arancini are impossible to resist!
Baked Salmon Meatballs with Spicy Avocado Dip - Perfect for entertaining, and a great lunchbox idea!
Did you make this recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Recipe
Crustless Salmon and Spinach Quiche
Ingredients
- 1 teaspoon butter
- 1 tablespoon extra virgin olive oil
- 1 red onion, thinly sliced
- 1 garlic clove, very thinly sliced
- 6 free-range large eggs
- 150 g crème fraîche
- a splash of milk
- 2 tablespoon parmesan cheese, grated
- 120 g organic spinach leaves
- 100 g organic smoked salmon, chopped
- sea salt and black pepper, to taste
Instructions
- Preheat the oven to 180°C.
- Melt the butter in a cast iron or ovenproof skillet over medium heat. Add the extra virgin olive oil, followed by the sliced onions and garlic. Cook the onions over medium-low heat until golden-brown, and starting to caramelize. Add a splash of water if you see they're browning too much.
- Remove the pan from the heat and distribute evenly the onions across the bottom.
- In a bowl, with the help of a fork beat the eggs lightly with the milk, crème fraîche, parmesan cheese, ½ teaspoon of sea salt, and ½ teaspoon of pepper (or to taste). Fold in the spinach leaves and chopped salmon and lightly combine all the ingredients.
- Pour the mixture over the onions, distributing evenly the spinach and salmon.
- Transfer the crustless quiche to the oven and bake for 20-30 minutes. The quiche will be fully cooked when both edges and surface are lightly brown.
- Allow the crustless quiche to cool for about 10 minutes, then slice into wedges and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Post originally published on October 2016 and updated with more info.
Am cooking now have doubled the recipe so after 30 min still not cooked
Thank you, this was delicious.
this was really great! i used 2 stalks of green onions with the white parts instead of a red onion. i subbed creme fraiche for silk heavy cream and i used a splash of NoMilk instead of regular milk and it was amazing. also don't add salt the smoked salmon is already salty
I made this and worked well with my Keto diet, also made another one and used leftover boiled potato also to fill up my teenage boys.
Hi there , made this for dinner but adding salt as described in recipe made it way too salty overall, which was a shame as was otherwise a nice recipe.
Oh no Sheena, so sorry to hear that! I usually recommend to add salt and black pepper to your own taste, perhaps in this case 1 tsp was a bit too much, I've reduced the amount to half 🙂
We love quiche or frittata for brunch on the weekend! I've never tried it with smoked salmon. Love the spaghetti option too. Saving to try soon!
I put smoked salmon both in frittatas and quiches and love the extra smoky flavor 🙂 Hope you try the spaghetti, it's on of my all time favorite recipes!
Eating this as we speak, delicious! I added some squash and made with normal salmon as I didn’t have smoked! It’s so delicious and healthy.
Looks super delicious. It's definitely something I will try because I love salmon. Lovely photos btw;) Sharing this off course.
I love salmon and I love quiche, this would my ideal lunch!!! I will have to make this soon!
Smoked salmon- one of my favorites! Thanks for the recipe and the no crust route. I've been eating way too much pie crust! I also like the spinach combined with the rest of the ingredients!
You know I just made my first crustless quiche this week. Totally loved it. I had a bunch of odds and ends in the fridge I had to use up. They make the perfect and easy weeknight dinner. This one sounds so delicious. My husband loves smoked salmon...I will have to make him a special brunch on the weekend.
They're so easy and tasty aren't they! I'm sure your hubby will love this one 🙂
I love this crustless quiche!! It's fast, easy and delicious!!
Thank you! Can't go wrong with crustless quiche, always a winner!