Crustless quiche with salmon and spinach in a cast iron skillet over a white napkin, next to the skillet spinach leaves, salt and pepper scattered over

Crustless Salmon and Spinach Quiche

Course: Side
Cuisine: French
Keyword: breakfast, brunch, dinner, easy, eggs, gluten-free, lunch, quiche, quick, salmon, spinach
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: The Petite Cook
This Crustless Salmon and Spinach Quiche makes a quick, comforting no-fuss meal - Ready in 30 min, it's a great gluten-free breakfast, lunch or dinner option.
Print Recipe


  • 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.