Following the success of my crustless bacon and egg pie, here is another variation – crustless salmon quiche.
Crustless Salmon Quiche
You all know by now my motto is “Real Food, Real Easy” and this is no exception. There is no need to even pre cook the salmon.
Just make the quiche mixture in 1 bowl then add the diced salmon pieces. This is so simple and an incredibly economical way to make an expensive piece of salmon stretch for a family.
This has to be the easiest #LCHF salmon quiche I have ever seen!!! Fabulous for school lunches too.You can also bake the quiche mixture in mini muffin tins ready for school/work lunches or a nutritious snack.
Because it is crustless, it is wheat free, gluten free, grain free and nut free – making it suitable for diabetics, coeliacs, nut allergy sufferers and of course, LCHF. An being incredibly low in carbs and full of healthy fats , it will keep you fuller for longer.
Can be frozen in portions for a quick and easy snack. Wrap in baking paper and place in an airtight container to keep the crustless salmon quiche moist.
Crustless Salmon Quiche
Ingredients
- 500 g salmon fillet diced/cubed
- 8 eggs - medium
- 250 g cream cheese diced/cubed
- 250 ml full fat milk or cream
- pinch salt and pepper to taste
- 1 tsp dried dill
Instructions
- Whisk the eggs with a fork.
- Whisk in the milk, salt, pepper, dill.
- Add the diced salmon and cream cheese.
- Mix gently with the fork.
- Pour into a greased lined dish. Move the pieces of salmon around until they are evenly distributed.
- Bake at 180C/350F for 30 minutes.
Lorenza says
February 10, 2019 at 2:47 amit is not a quiche is a baked omelette
Kelly says
January 5, 2019 at 1:08 amHi Libby, thank you for this, what a great recipe. I added halved cherry tomatoes and put the cream cheese in blobs on the top before cooking. Next time I may add cooked mushrooms or steamed broccoli depending on what I have in the fridge – it’s really versatile. I halved the recipe and used a 8″x 8″ baking dish, buttered. 30 mins at 180 and it puffed up and then settled when I took it out of the oven. Superb! Thank you for all your help on my low carb journey x
DavetteB says
January 19, 2018 at 5:28 pmApproximately what size baking dish or pie pan did you use?
Carolyn says
February 24, 2017 at 2:07 amIs this uncooked, fresh salmon that is diced? Or is this canned salmon? Is the salmon cooked prior to making this?
Libby www.ditchthecarbs.com says
February 24, 2017 at 11:55 amI throw chopped raw salmon in this dish. The salmon cooks nicely along with the quiche, so no messing about with pre-cooking is required. My motto is Real Food, Real Easy (otherwise it wont be made)> Enjoy x
Carolyn says
February 25, 2017 at 1:29 pmThanks, I want to eat more salmon. Thanks for the recipe. I’ll try it!
QQ says
February 22, 2017 at 1:12 amLovely Recipe Thanks! Tried it today. Yumm
KalynsKitchen says
December 31, 2016 at 2:00 amI never thought of using fish in a baked egg dish like this, but it sounds delicious!
Kirstin Gervais says
December 19, 2016 at 2:19 amDo you eat this alone or add a side?
Libby www.ditchthecarbs.com says
December 19, 2016 at 10:21 amI would add a huge salad or cooked leafy greens.
sewingnz says
October 22, 2016 at 9:26 pmIs there really 500g of salmon in this? Perhaps it’s 50g?
Libby www.ditchthecarbs.com says
October 24, 2016 at 2:09 pmNope! I put 500g, which is generally one large salmon fillet. It helps to stretch one salmon fillet out between 5 of us. When salmon drops in price we just have salmon baked with salad, but when it is full price, this is the recipe I use. I absolutely adore salmon, just not the price tag.
Kate says
October 22, 2016 at 4:00 pmI added some capers to the mix….delicious! Like a salmon and cream cheese bagel!
Deana Binion says
August 22, 2016 at 12:33 pmWill I be able to freeze this. It is only me but I like to cook big because I’m busy
Libby www.ditchthecarbs.com says
August 22, 2016 at 4:31 pmYes. Place layers with baking parchment between each layer and freeze in an airtight container for up to a month.
Karen says
June 5, 2016 at 8:54 amHi,just wondering if milk could be sustituted with cream?
Teresa Mathai says
May 30, 2016 at 4:40 amIf I would like to make this also dairy free, any ideas what I should substitute for the cream cheese and milk? The substitutions would also effect cooking times?
Libby www.ditchthecarbs.com says
May 30, 2016 at 1:06 pmYou can omit the milk (I add it to make the quiche lighter) and the cream cheese (adds some fat to keep you fuller for longer) but I am unsure of non dairy substitutes. I could perhaps add coconut cream but it would impart a slight coconut flavour.
Sophia says
May 5, 2016 at 4:19 amVery yummy! I added in broccoli florets and cherry tomatoes for a bit of extra colour. My toddler loves it too. Great recipes on here thank you.
Libby www.ditchthecarbs.com says
May 5, 2016 at 10:26 amThanks Sophia.
Sharon says
May 3, 2016 at 9:20 pmHi, im in Australia and im not sure the cream cheese is the same thing here. For me cream cheese is what we use in desserts or dips. Please confirm if what your using is more straight cream?? Thanks!!
Libby www.ditchthecarbs.com says
May 4, 2016 at 12:04 pmI’m in NZ so I think we may be able to get the same product. Look at this page with shows you what I keep in my pantry. It is the regular block of Philadelphia full fat cream cheese. Yes the sort you would possibly use in dips and desserts. It is quite adaptable to adding sweet or savoury flavours.
Sharon says
May 4, 2016 at 12:06 pmOh great thanks!
Diane says
February 26, 2016 at 9:19 amI am concerned about the fat content with the eggs. Can you substitute egg whites for 1/2 to reduce the fat?
Libby www.ditchthecarbs.com says
February 26, 2016 at 1:05 pmNo no no. You need all that wonderful healthy fat to keep you sustained and all the wonderful nutrients that egg yolks provide. Read this page which will explain further, and this page to read all about cholesterol and why healthy fat is so important in our meals.
Gennie says
December 29, 2015 at 4:32 pmHello, I’m excited to try your recipes!!! My question is… can you freeze quiche?
Libby www.ditchthecarbs.com says
December 29, 2015 at 8:07 pmAbsolutely. Make sure it is in an airtight container and defrost with the lid slightly ajar so any condensation doesn’t make the quiche soggy when defrosted.
Susan Hawthorne says
April 23, 2017 at 4:17 amWhen you freeze a quiche, how long and at what temp do you reheat it (reheating a whole frozen quiche)? Thanks 🙂
Libby www.ditchthecarbs.com says
April 24, 2017 at 10:49 amI would freeze for 1 month. Once it is defrosted, reheat in the oven at 180C/350F for 10 minutes per slice or it might require 20 minutes for the entire quiche.
Jennifer says
April 13, 2016 at 12:45 amyes, we do all the time
Alison says
October 17, 2015 at 4:46 amHi Libby! What size dish have you used for this? Is it a 9×13? Can a 10in pie plate also be used or will it overflow?
Libby www.ditchthecarbs.com says
October 18, 2015 at 3:14 pmYes it is. You could use a smaller dish as it is quite a shallow quiche. Whichever dish you choose, if you have any leftover mixture, you can bake it for 12 minutes or so in small ramekin dishes as a single serving or in muffin tins.
Susan Hawthorne says
April 23, 2017 at 4:19 amI had that question too 🙂 If you use the 10″ pie pan, would you need to cook it a little longer ? Or is it close enough that the same time would still work? Thanks 🙂
Susan Hawthorne says
April 23, 2017 at 4:21 amOooo had a thought… on the size of pan… (you can tell I”m not a baker, lol) Is there a conversion chart somewhere for cooking times in different size pans? That would be awesomely useful!! 🙂
Libby www.ditchthecarbs.com says
April 24, 2017 at 10:54 amSorry no. I would be here forever making that, and you can guess someone would come along with another randomly sized pan and want the conversion for that. Gosh – just the thought of making that chart has driven me to head off and make a coffee. 😉
Libby www.ditchthecarbs.com says
April 24, 2017 at 10:50 amIt is close enough to cook the same, but always check the centre to ensure it is cooked all the way through. All our ovens will vary and the settings we use (fan bake, bake, top/bottom bake etc).
diane says
September 12, 2015 at 10:13 amVery good and easy. I had to cook it another 10 minutes though
Helen says
August 21, 2015 at 4:16 amDoes it work if you cream the cheese with the eggs to make a smooth creamy mix, rather than curbing the cheese?
Libby www.ditchthecarbs.com says
August 21, 2015 at 9:22 amYes. I just like the cubes of cream cheese showing and biting into a lump of it 🙂
Christy says
August 7, 2015 at 11:47 amI want to make this, but would like to use two filets of leftover blackened salmon. Would you suggest the same baking times and degrees?
Libby www.ditchthecarbs.com says
August 7, 2015 at 12:53 pmYes the same temp and time are needed to cook the eggs. Test in the centre to make sure it is completely cooked.
Tina B says
June 11, 2015 at 9:22 pmI made this to enjoy with a friend and it went down a treat. Thank you! I’m going to try it again tomorrow substituting the salmon for bacon and veggies.
Chandra says
June 10, 2015 at 6:06 amWill this work well with other kinds of fish?
Libby www.ditchthecarbs.com says
June 10, 2015 at 9:32 amHmm, not too sure. it would have to be a firm fish that doesn’t release lots of juices as it cooks like some white fish does. I love salmon too much, but maybe a smoked fish would be a great idea?
Linda Cunningham says
May 11, 2015 at 6:01 amCan you substitute canned salmon for the fresh salmon?
Libby www.ditchthecarbs.com says
May 11, 2015 at 10:58 amSure if you can find tinned salmon that is nice, I’ve never had much luck. Let us all know which brand you use.
Linda says
May 21, 2015 at 8:08 amIs the salmon raw
Libby www.ditchthecarbs.com says
May 21, 2015 at 9:37 pmYes, just throw it all together and it bakes up a treat!
batman says
May 7, 2015 at 4:15 pmis that cheddar crusted on top??
Libby www.ditchthecarbs.com says
May 8, 2015 at 12:21 pmNo that’s just how the crust turned out. I think cheddar cheese might be a bit overpowering for the salmon.
Jason says
April 27, 2015 at 11:08 amServes 15? And I am assuming the same sized pan as the crustless bacon and egg pie
Libby www.ditchthecarbs.com says
April 28, 2015 at 1:23 pmOops, I went back and checked and although this is huge, I don’t think it will feed 15. More like 10 slices. Thanks for pointing that out. I measured my baking tray (more like roasting pan) and it measures 25x35cm (10×14 inches). Ive updated the nutrition info. Thanks for letting me know 🙂
Kerry says
April 20, 2015 at 12:12 pmVery, very yummy – thank you again! You are my major source of recipes!!!
lowcarbdiabeticJan says
April 18, 2015 at 12:44 amI just love crustless quiches – this looks a great recipe
Thanks Libby
All the best Jan