Sunday brunch, holiday breakfast or Mother's Day - this crustless smoked salmon quiche recipe covers all the bases. Creamy and savory, thanks to goat cheese and a secret ingredient.
My boys devour anything that involves smoked salmon, and this crustless salmon quiche was no exception. And really, who can blame them? Whether in quiche, topping a cucumber appetizer or as part of a smoked salmon dip, smoked salmon is fabulously briny and delicious. In this recipe, it's mixed with fresh herbs - dill and chives - and topped with tangy goat cheese. Worthy of a special occasion!
When it comes to crustless quiche recipes, this is not my first rodeo. A couple of my most popular recipes on my site - Southwestern Crustless Quiche and Asparagus Feta Crustless Quiche - also happen to be two of the first crustless quiches I made. Timeless and delicious! Or try a slightly different version of baked eggs - Sheet Pan Omelet.
What you need for this smoked salmon quiche recipe:
These are the main components need for this recipe…
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- Eggs: I use a combination of eggs and egg whites in this recipe. If you prefer to use whole eggs exclusively, 6 eggs should do the trick.
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- Cottage cheese: This is the secret ingredient for this recipe. And guess what? Your family will never guess! My family won't touch cottage cheese on its own, but never complain when I use it in my asparagus crustless quiche or as a substitute for ricotta in baked ziti.
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- Smoked salmon: Cut the smoked salmon into small pieces and sprinkle into the unbaked egg mixture.
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- Herbs: Fresh dill and smoked salmon are made for each other, so I used this fragrant herb liberally. A couple of teaspoons of chopped chives add a little zip. If you don't have chives, use some finely chopped green onions.
- Goat cheese: Just a couple of tablespoons are all you need for that wonderful, tangy taste to shine through. Resist the urge to add more - you don't want to overpower the smoked salmon.
How do you make crustless quiche?
The process couldn't be easier! The first step is to decide what kind of mix-ins you want. If you can dream it, it can happen! I'm a sucker for salty, savory meats - think smoked salmon, bacon and sausage. Add some fresh herbs and dollops of creamy cheese (goat cheese, feta, Brie). Or go meatless with mushrooms, tomatoes or bell peppers.
Whisk together the egg mixture with water or milk. In this recipe, I use cottage cheese for extra creaminess (see my notes above).
Pour the egg mixture into a pie dish, then sprinkle in the smoked salmon pieces and goat cheese. Bake until a sharp knife inserted into the center of the quiche comes out clean.
Can you reheat crustless quiche?
One of the things that I love about crustless quiches is that they hold their taste and texture well when served as leftovers. Cool, cover and refrigerate the quiche.
Place a wedge of the quiche on a microwave-proof plate and heat in the microwave until the quiche is hot in the center. The quiche will last in the fridge for 2 to 3 days, so can be used for quick and easy breakfasts, lunches or dinners.
Can this salmon quiche be made ahead of time?
Yes! If you have the option to bake the quiche right before serving, that's the route I would take. Whisk the egg/cottage cheese mixture, and chop the dill, chives and smoked salmon ahead of time. When ready to bake, give the eggs a quick whisk, then combine everything in the pie dish and bake.
If baking right before serving isn't an option, then bake the quiche ahead of time. See the directions for reheating in the section reheating section above.
Other healthy brunch recipes:
Berry Yogurt Parfait Trifle {Cookin' Canuck}
Whole Wheat Gingerbread Pumpkin Pancakes {Cookin' Canuck}
One-Bowl Chocolate Chip Zucchini Bread {Real Food Whole Life}
Easy Baked Pancakes {Wake the Wolves}
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Crustless Smoked Salmon Quiche
Ingredients
- 4 large eggs
- 4 large egg whites
- ¼ cup cold water
- 1 cup low fat cottage cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 teaspoons minced fresh dill
- 2 teaspoons minced fresh chives
- 3 ounces smoked salmon roughly chopped
- 2 tablespoons goat cheese (chevre) crumbled
Instructions
- Preheat the oven to 375 degrees F. Light coat a 9-inch pie dish with cooking spray.
- In a large bowl, combine the eggs, egg whites, water, cottage cheese, salt and pepper. Whisk vigorously to break up the cottage cheese. Stir in the dill and chives.
- Pour the egg mixture into the prepared pie dish. Sprinkle the smoked salmon goat cheese throughout the egg mixture.
- Bake until the egg is just set and a small, sharp knife inserted in the center comes out clean, about 35 minutes.
- Let the quiche rest for 5 minutes, then cut into 6 wedges. Serve.
Notes
Nutrition
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Sutton McGraw
I e made this twice and added red onion and spinach! It’s fabulous.
Alanna Kellogg
Hot smoked? Gravlax? Looks wonderful!
Dara
Hi Alanna, it's great to hear from you! Honestly, either would work, but I used lox.