Crustless Quiche With Smoked Salmon
This crustless quiche is custardy, crisped at the edges, and brings smoked salmon to your fork for a deliciously smoky, salty bite.
Eggy, Creamy, Smoky Goodness
With Mother’s Day around the corner, I wanted to bring you my favorite brunch recipe: a beautiful crustless quiche studded with smoked salmon.
The cool part about this recipe is that, as the ingredients cook and solidify in the oven, the eggs form their own golden crisp exterior. So you still get some crispiness—the best of both worlds!
It’s quick, unfussy, and the perfect at-home brunch option.
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.
- Oven-Roasted Broccoli is also a fab choice.
- To make things extra cozy, a cup of roasted red pepper soup does the trick.
What Is Quiche?
This well-loved tart is French and, traditionally, includes a pastry crust in which you pour the egg and cream mixture. As you already know, this recipe is a crustless quiche.
But we’ve still managed to create a crave-worthy brunch hit with the right amounts of cheese, veggies, and meat. Salmon, in this case.
Once you get the hang of making quiche, you can get pretty creative about it with your own pairings of cheese, vegetables, and meats!
The Ingredients Are Simple
- Smoked salmon (cold smoked)
- Heavy cream
- Whole milk
- Fresh dill
- Sea salt and cracked black pepper
- Olive oil
- Grape tomatoes
- Red onion
- Shredded cheese (I like to use half cheddar/half mozzarella, but you can use any!)
How to Make a Crustless Quiche With Smoked Salmon
- 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.
- 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!
Useful Tools for This Recipe
- Sharp knife
- Cutting board
- Cheese grater
- Mandolin (optional, but I love it to thinly slice the onions)
- Measuring cups and spoons
- Mixing bowl
- Cast iron skillet
Recipe Tips + Tricks
- I like to use a mix of whole milk and heavy cream because I find they create the best texture. Using all cream leaves you with a denser quiche, but still very good.
- If you want a perfectly mixed custard, you can beat the eggs and cream with a hand mixer. I like mine a little imperfect with pockets of egg whites here and there, so I just go in with the whisk.
- Make sure you’re using a nicely seasoned cast iron skillet. If you’re unsure, lightly grease it up with some butter before starting to prevent sticking.
- Other cheese that would be great to try in this are crumbled goat or feta!
Have You Made This Recipe?
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Other Brunch Recipes You’ll Love:
- Egg White Smoked Salmon Wrap
- Healthy Breakfast Tacos
- French Toast With Strawberry Rhubarb Compote
- Avocado Toast — 4 Ways!
- Smoked Salmon and Poached Eggs on Toast
Crustless Quiche With Smoked Salmon
- 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
- 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!
- I use whole milk and heavy cream because they create the best texture. All cream yields a denser quiche.
- For a perfectly mixed custard, beat the eggs and cream with a hand mixer. I like mine a little imperfect with pockets of egg whites dotted throughout, so I just use a whisk.
- Use a nicely seasoned cast iron skillet. If unsure, lightly grease it up with some butter before starting in order to prevent the eggs from sticking.
- Other cheese that are great in this recipe: crumbled goat or feta!