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This crustless salmon quiche is exactly what it sounds like—no fuss, no pastry, just a silky, custardy center and edges that go golden and crisp in the pan. Honestly, you won’t miss the crust.
This no-crust salmon quiche is all of the best parts of a lox bagel, minus the bagel, of course. You get smoked salmon, dill, capers, red onion, tomatoes—it’s all here, suspended in a creamy, just-set custard that’s perfect for brunch or, honestly, any meal! And the lack of crust is by design. The eggs form their own crispy, golden edges in the oven. That means less work for you, with an equally satisfying result.
If you’re into getting your omega-3s at the breakfast table, try my egg white smoked salmon wrap, this brunch bagel with sardines, or my popular smoked salmon avocado toast.
Why You’ll Love This Crustless Quiche
- Much less work since you don’t have to make a crust
- Good amount of protein
- Great for entertaining
- Super flavorful
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Smoked salmon: I use cold-smoked salmon, which is what you typically see on a lox bagel, but you can use hot-smoked salmon if that’s what you’ve got. Just flake it into chunks.
- Cheese: Gruyère is the move here. It’s rich, nutty, and deeply French in a way that just makes sense in a quiche. That said, sharp cheddar, Swiss, Fontina, or Gouda will all do the job beautifully. A little Parmesan thrown in never hurts. Whatever you use, grate it yourself. The pre-shredded stuff doesn’t melt the same way, and you’ll notice.
- Heavy cream: This is where you get that custardy richness you want. Though you can lighten things up by using 1/2 cup of heavy cream and 1/2 cup of whole milk without compromising texture.
- Dill: I use fresh dillweed if it’s available, but dried will work.
Step-by-Step: How to Make No-Crust Salmon Quiche
Step 1: General Prep
Preheat the oven to 400ºF with the rack positioned in the middle, then prep all of your ingredients (chop the dill, veggies, etc.)
Step 2: Create the Egg Mixture
In a large mixing bowl, whisk the eggs, cream (and milk if using half milk), dill, salt, and pepper. Make sure the mixture is smooth and cohesive.
Tip: For a super fluffy, airy, and uniform custard, mix these ingredients in a blender.
Step 3: Sauté the Veggies
Heat the oil in a cast-iron skillet. Add the tomatoes, onions, and capers, and sauté just until they’ve softened. Remove the skillet from the heat. Using a spatula, spread the veggies over the bottom of the skillet in an even layer.
Step 4: Add the Cheese and Eggs
Sprinkle the shredded cheese over the veggies, then slowly pour the egg mixture over the cheese and veggies. Tilt the pan and whirl it around a bit to ensure it settles evenly across the pan, covering all the veggies.
Step 5: Add the Salmon
One by one, place the smoked salmon pieces into the egg mixture.
Step 6: Pop It In the Oven to Bake
Transfer the skillet to the oven and bake the quiche for 13-15 minutes, or until the eggs are fully cooked.
Step 7: Let It Set
Remove the quiche from the oven. Garnish with freshly chopped dill, and let it set for about 5 minutes before cutting into it.
Substitutions & Variations
- For No Smoky Flavor: Use drained canned salmon or flake a cooked salmon fillet.
- Leftover Salmon: A great way to repurpose leftovers.
- More Vegetables: Other veggies you could throw in include thinly sliced mushrooms or zucchini, chopped asparagus or broccoli, and baby spinach.
- Dairy-Free Option: Use full-fat cashew milk or oat milk.
Storage, Freezing, & Reheating
- Fridge: Let the quiche cool, then transfer pieces to an airtight container for 3-4 days. You could also transfer the quiche to a plate and tightly cover it with aluminum foil.
- Freezer: Once cooled, wrap it tightly in plastic wrap, then a layer of foil, and it’ll keep in the freezer for up to 3 months.
- Reheat: Reheat slices in the microwave in 25-second increments until warmed through. To reheat from frozen, place slices on a baking sheet and warm in a 350°F oven for 20–30 minutes, until heated through. Cover loosely with foil if they’re browning faster than you’d like.
What to Serve With It
Frequently Asked Questions
Whole milk works fine here. The custard will be lighter than with heavy cream, but honestly, that’s not always a bad thing. If you want to inch closer to cream territory, mix ¾ cup whole milk with ¼ cup melted butter. It’s a reasonable workaround.
Yes. Smoked salmon and canned salmon are good to go straight out of the package, but if you’re using a fresh salmon fillet, cook it first, then flake the cooked salmon and add it to the quiche.
A frittata and a crustless quiche are cousins, not twins. The frittata starts on the stove with the eggs and finishes in the oven, and it’s firmer and faster. The crustless quiche is made up of an egg custard (eggs with cream or milk) and is fully baked in the oven.
No-Crust Salmon Quiche
Ingredients
- 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
Instructions
- Preheat the oven to 400ºF with the rack positioned in the middle.
- Prep all your ingredients (chop the dill, cut the veggies, etc.) and set them aside.
- In a large mixing bowl, whisk the eggs, cream, milk (if using it), dill, salt, and pepper. Make sure the mixture is smooth and cohesive. Tip: You can blend the above ingredients in a blender for a super fluffy, airy, and uniform custard.
- Heat the oil in a cast-iron skillet. Add the tomatoes, onions, and capers, and sauté them until they’ve softened. Remove the skillet from the heat and, using a spatula, spread the veggies over the bottom in an even layer.
- Evenly scatter the shredded cheese over the veggies. Slowly pour the egg mixture over the cheese and veggies, tilting the pan and swirling it around a bit to make sure it settles evenly across the pan and into the veggies.
- Place the smoked salmon pieces throughout the egg mixture.
- Transfer the skillet to the oven and bake the quiche for 13-15 minutes, or until the eggs are fully cooked.
- Remove the quiche from the oven and let it set for about 5 minutes before cutting into it.
- Garnish with freshly chopped dill and serve.
Notes
Nutrition
More Breakfasts Rich In Omega-3s
Fish and Seafood
Sardines & Eggs (Fisherman’s Eggs)
Sandwiches and Wraps
Egg White Smoked Salmon Wrap with Goat Cheese and Spinach
Breakfast
What size cast iron skillet? I have a rather large one on hand. I had a mid sized one that I gave up when I moved recently but maybe that would have been the size to use with this?
Hi Elle, 10 inches in diameter and about 3 inches in depth, or something close to that size will work.
Made this Sunday. Wow, so tasty! We had smoked a whole salmon and were running out of ideas, and this was perfect!
The flavors in this quiche are absolutely lovely! I’m hosting a book club brunch next Sunday and plan to make this. Thank you, darling.
A book club brunch sounds amazing! I’m so glad my quiche gets to be a part of it ;)
I’ve never tried making a crustless quiche, but this is such a good idea! Looks like such a tasty and filling breakfast/ brunch recipe!
Let me know if you try it!
My husband loves smoked salmon. I am going to save this recipe and make it for him this weekend. I’m sure he’ll love it!
Be sure to keep me posted :)
Oh my deliciousness! All the flavors I would put on a bagel but in quiche form. Loved it!
That’s exactly what inspired this! The good ol’ lox bagel ;)
I love all the big flavors. And that it’s crustless!
I’ve never missed the crust!
This was so good! My family loved this!
Awesome to hear, Kelley!