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
- spinach leaves
- organic smoked salmon
- parmesan cheese
- 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*!
Crustless Salmon and Spinach Quiche
- 1 tsp butter
- 1 tbsp extra virgin olive oil
- 1 red onion thinly sliced
- 1 garlic clove very thinly sliced
- 6 free-range large eggs
- 150 gr crème fraîche
- a splash of milk
- 2 tbsp parmesan cheese grated
- 120 gr organic spinach leaves
- 100 gr organic smoked salmon chopped
- sea salt and black pepper to taste
- 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, 1/2 teaspoon of sea salt, and 1/2 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.
Post originally published on October 2016 and updated with more info.