Salmon and Spinach Quiche is an easy recipe to make for brunch, lunch, or even dinner. This quiche is a crustless version made with smoked salmon, which brings a deeper layer of flavor to the dish. It is also low-carb, gluten-free, and very tasty!
The Delights of This Recipe
I love crustless quiches. I love that they are low-carb and gluten-free recipes that allow me to eat healthier. Crustless quiche is also easy to make and doesn't take more than 30-45 minutes from start to finish.
These awesome culinary gems are good for brunch during the weekend, but I also made them during the week.
If you work from home, as so many of us are doing it right now, it is a great recipe to make and keep in the fridge for a late breakfast, lunch or even a snack in the afternoon.
What is a crustless quiche?
I am glad you asked.
Quiche is a savory tart made with a pastry crust (or without), filled with eggs, milk (cream), cheese, meats, and vegetables. Quiche can be served warm or cold, based on preferences.
It is part of French cuisine, but many countries worldwide make the dish, especially for parties.
As I told you before, a traditional quiche has a crust filled with a custard made of eggs, milk, heavy cream, or even sour cream. (my favorites are sour cream or heavy cream)
Sometimes the recipes are made without a crust, like my recipe for today. There is also shredded cheese involved and a variety of meat and vegetables.
Check out this Crustless Broccoli Bacon Quiche for more ideas.
Is a crustless quiche also a frittata?
A frittata is not a custard, and it doesn't have a crust. Most of the time, a frittata doesn't have any dairy in it.
The conclusion is that a crustless quiche and a frittata are two different things.
Don’t throw out good but dried-out cheese! Instead, grate it in a food processor, bag it, and use it as the base of a wonderful quiche.
As a general rule, to make a crustless quiche, the possibilities are endless. You can make them vegetarian, like this Easy vegetarian mini quiche recipe, or add different cold cuts, like bacon or ham. These Best Quiche Recipes will show you how to make some amazing combinations for your quiche.
For this recipe, in particular, I chose the following ingredients:
Green onions and green garlic
Regular onions and regular garlic cloves can replace these two. I chose green ones because it is Spring right now, and I love taking advantage of the Farmer Market and fresh produce. Green garlic is something that might not be easy to find in your area, so 1 garlic clove would solve the problem.
I always have frozen spinach in the freezer. However, if you have a bag of fresh baby spinach in the fridge or just fresh spinach from the market, use them. You can also use a can of spinach if this is all you have. Just make sure you drain it well before you throw it in the skillet.
I saw many recipes out there using cans of salmon, which are fine to use. I would definitely recommend you try smoked salmon for a change. It is a game-changer.
Eggs and sour cream
As I said before, I like using sour cream in my quiches or heavy cream. The texture of the quiche will be smoother and nicer.
I used mild Cheddar Cheese.
We use it only to cook the onions and spinach together. The butter could be salted or unsalted. If you use salted butter, make sure you remove part of the salt from the recipe. You do not want to overwhelm the dish with too much salt. If you do not have butter in the house, use some vegetable oil instead.
I always have dried dill in my pantry. You can definitely use fresh dill if you prefer.
How to make this salmon and spinach quiche
- Preheat oven to 350F.
- Heat the butter or oil in a large skillet(affiliate link). Add chopped onion and garlic. Cook for 7 to 8 minutes or until softened, stirring occasionally.
- Add garlic( either the garlic cloves or chopped green garlic) and keep cooking for another minute.
- Add spinach(fresh or frozen) and cook for 3-4 minutes or just until wilted. Transfer the mixture to a small bowl.
- In a large bowl, whisk eggs, sour cream, dill, salt, and pepper until blended. Stir in HALF of the shredded cheese.
- Layer all the ingredients in the baking pan:
- Start with the onions, garlic, and spinach. Add chopped salmon and the egg mixture. Sprinkle the rest of the cheese on top.
- Bake the quiche for about 30 mins at 350F, until it’s lightly brown outside and cooked inside. Insert a toothpick in the middle and check if it is done. The toothpick should come out clean.
Per Julia Child’s rule, when you measure how much egg and liquid you need, for each large egg, break 1 egg into a cup and add liquid to reach the ½ cup level.
The best types of cheese for a salmon quiche are Cheddar, Dubliner, aged Gouda, and Gruyere.
You can use raw or frozen spinach.
I would not keep it for more than 2-3 days. Please cover it tightly with foil or place it in a covered container.
More recipes with salmon or spinach
Check out the web story for this recipe: How to make Crustless Smoked Salmon Spinach Quiche
More recipes to love
Smoked Salmon and Spinach Quiche
- 2 tablespoons butter or vegetable oil
- 1 medium onion or 3-4 green onions
- 1 garlic clove or 2-3 green garlic
- 6 ounces baby spinach or frozen spinach
- 5 large eggs
- ⅔ cup sour cream
- 1 teaspoon dried dill
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces smoked salmon chopped
- 4 ounces shredded Cheddar cheese
- Preheat oven to 350F/180C.
- Heat the butter or oil in a large skillet. Add chopped onion and garlic.
- Cook 7 to 8 minutes or until softened, stirring occasionally.
- Add garlic( either the cloves of garlic or chopped green garlic)—Cook and stir for 1 minute.
- Add spinach (fresh or frozen) and cook for 3-4 minutes or just until wilted. Transfer the mixture to a small bowl.
- In a large bowl, whisk eggs, sour cream, dill, salt, and pepper until blended. Stir in half of the shredded cheese.
- Layer the onions and spinach on the baking dish. Add chopped salmon and the egg mixture. Sprinkle the rest of the cheese on top.
- Bake the quiche for about 30 mins at 350F, until it’s lightly brown outside and cooked inside.
- Insert a toothpick in the middle and check if it is done. The toothpick should come out clean.
- Serve warm or cold for breakfast or with a salad for lunch.
- Cheddar, Dubliner, aged Gouda, Gruyere
- You can use raw or frozen spinach