Crustless Quiche With Salmon

This light crustless quiche with salmon has a smooth creamy center with crisped edges, so you won’t miss the crust!

Why You’ll Love This Crustless Quiche

Everything about this pretty quiche gives off lox bagel vibes. Each slice 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.
• 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 mini roasted potatoes.
• If I want to fill up on greens as well, a roasted potato salad with greens is always a hit, or you could go with a simple and bright side salad!
• Oven-Roasted Broccoli or grilled asparagus are perfect veg sides.
• To make things extra cozy, a cup of roasted red pepper soup does the trick.

Storage, Freezing, & Reheating

1. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
2. 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.
3. 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.

Have You Made This Recipe?

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• Smoked Salmon and Poached Eggs on Toast