Serve this healthy, Crustless Salmon and Vegetable Quiche for breakfast, brunch, lunch or a light supper. You will love how tasty it is, filled with smoked salmon, peppers and onion.
Why this recipe is just so good...
- Versatile Recipe - This quiche is so good whether fresh from the oven, room temperature or even cold from the fridge.
- Healthy, full of protein - The salmon, eggs and vegetables make this dish very healthy and filling. Because it is crustless, you can enjoy it if you are following a keto or low carb diet.
- Adaptable ingredients - You can substitute canned salmon or crab if you don't have smoked salmon. Also, choose different vegetables or seasonings as you prefer.
Recipe Ingredients
The quiche ingredients include: smoked salmon, red peppers, onions, eggs, half and half, tomatoes, eggs, seasonings, chopped dill and parsley, Monterey Jack cheese, feta cheese.
Ingredient Notes
- We are using smoked salmon in this recipe. Similar to lox, the main difference is that smoked salmon is cured and then smoked, whereas lox is only cured.
- You can substitute canned salmon or even crab if you prefer.
- Half and half gives the quiche a creamy richness. Low fat dairy is not recommended since you won't get the same taste and texture. You can use whole milk, heavy whipping cream or heavy cream as well.
- Substitute cheddar or gruyere cheese for the Monterey Jack if you'd like.
How to make Salmon and Vegetable Quiche
Saute' the onions and peppers in the oil over medium heat.
Whisk the eggs in a bowl and then whisk in the remaining ingredients. Save a ¼ cup of shredded cheese to sprinkle on top of quiche.
Lightly spray a pie plate or tart pan with nonstick baking spray. Pour mixture into pan. Sprinkle the ¼ cup of cheese on top.
Bake in a preheated 375°F oven for 15-20 minutes. Test the quiche in the center with a knife to check if done. Serve warm from oven, room temperature or cold from the refrigerator.
Cooking Tips for the perfect Quiche
- Use full fat dairy for the richest, creamiest taste and texture. You can use milk instead of cream or half and half but don't use low fat milk.
- Make sure the vegetables are chopped in similar sizes to allow for even cooking.
- Use cooked meats in the quiche. Any raw meats may not have enough time to cook since the egg dish cooks fairly quickly.
- Don't over cook the quiche. You can test the center with a sharp knife inserted in the center. It is done if the knife is just barely clean. The center may have a very slight jiggle and is just barely set in the middle.
What is the difference between between a quiche and frittata?
Although both are made with eggs and milk or cream, there are some differences.
A quiche is a French dish which usually has a piecrust of some sort (unless it is a crustless recipe, like this one!) It is made in a pie plate or dish.
A frittata is an Italian based egg dish usually made with meats and cheeses. It is crustless and according to Wikipedia, is usually made in a skillet, like an omelette and finished in the oven.
What to serve with Salmon Quiche
When you serve the quiche, you might want to add something else to go along with it. Some suggestions would be a salad. I think the crunchy textures compliment the quiche very nicely. You can also serve some rolls or muffins with the quiche.
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Want more breakfast ideas? Try these delicious recipes:
Crustless Salmon and Vegetable Quiche
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: French
Description
Serve this healthy, Crustless Salmon and Vegetable Quiche for breakfast, brunch, lunch or a light supper. You will love how tasty it is, filled with smoked salmon, peppers and onion.
Ingredients
- 6 large eggs
- ½ cup half and half*
- 1 tablespoon olive oil
- 1 red or yellow pepper, small diced pieces
- 1 small onion, chopped
- 1 cup cherry tomatoes, quartered*
- 1 tablespoon fresh dill, minced *
- 1 tablespoon fresh parsley, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 ounces smoked salmon, chopped
- ¾ cup feta cheese
- ¾ cup Monterey Jack cheese, shredded
Instructions
- Preheat oven to 375°F. Lightly spray a 9 inch pie pan, dish or tart pan with non stick baking spray.
- Chop vegetables into similar size. Chop salmon in small pieces.
- Heat oil in pan over medium heat. Cook onion and peppers and saute' until light brown.
- Whisk the eggs until completely combined together. Add the remaining ingredients, reserving about ¼ cup cheese for the topping.
- Pour quiche filling into the pie pan and sprinkle cheese on top.
- Bake for 15-20 minutes on middle rack of oven. Cover quiche if getting too brown.
- Test the center with a knife. It should come out just barely clean. The center should be set. You can also test with a meat thermometer. It should read at least 160°F.
- Serve warm, room temperature or from the refrigerator.
Notes
*Substitute heavy cream or whole milk if preferred.
*If you don't have fresh herbs, use 1 teaspoon of dried dill and parsley.
*Store in refrigerator for up to 4 days. Or store cooled quiche in airtight container and keep in freezer for up to 3 months. Defrost overnight in refrigerator. Reheat in microwave, in covered fry pan or in the oven until hot.
Diana says
Loved this! Ate as meal prep breakfast all week