This crustless salmon quiche is an easy low carb dish full of flavour. With spinach, dill and Parmesan they make a great low carb lunch for Spring or Summer.
Baked in under 30 minutes, this is a quick recipe with just a handful of ingredients. Simple, easy and full of flavour. No crust means lower carbs too!
Is a crustless quiche a frittata?
Although a quiche traditionally has a pastry crust, this is not a frittata but still holds it's title of quiche. This is because a quiche has a custard filling, being beaten eggs with cream. A frittata is beaten eggs.
How to make a crustless salmon quiche
Although you could bake this in a large quiche tin, I made 6 smaller quiches using 4 inch silicon cases. I wanted smaller individual quiches for the Chief Taster's packed lunch rather than slices from a large quiche.
For the salmon I used cooked salmon fillets that I had left over. Smoked salmon or even tinned salmon could work just as well.
The spinach was defrosted as I wanted to make this a quick recipe. Fresh spinach can be used too. Or even cooked kale.
Making a crustless quiche is a simple as beating eggs with cream. Adding your fillings into a quiche case, pour the egg mixture in, add any seasonings or cheese and bake!
More Low Carb Salmon Recipes
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Crustless Salmon Quiche
Ingredients
- 2 shallots chopped
- 1 tablespoon olive oil
- 1 cup spinach defrosted
- 3.5 oz salmon cooked
- 2 tablespoons dill chopped
- 1 teaspoon garlic powder
- 8 medium eggs
- ½ cup cream heavy
- ¼ cup Parmesan shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 180C/350F degrees.
- Heat the olive oil in a large saucepan and cook the onions for 3-4 minutes until they are soft.
- Add the spinach, salmon, dill and garlic powder. Gently mix and remove from the heat.
- In a medium bowl, beat the eggs with the cream and the Parmesan cheese.
- Season with the salt and pepper.
- Spoon the salmon spinach mixture into 6 4 inch quiche cases (or one large 8 inch tin).
- Pour the egg mixture over the filling
- Bake for 20-30 minutes until firm.
- Enjoy warm or cold.
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