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.
Kelly says
This was delicious. I halved the recipe for our family of 3 and found it very filling, so we still had leftovers for lunch a couple of days.I used canned pink salmon and I added some chopped spring onion and extra fresh dill from my garden on top. I also used a low carb wrap on the bottom of my pie plate as a thin base which worked well.
Terri Allen says
I made these as mini quiches in silicon muffin cups. I used wild caught ti n red salmon much cheaper and easier cna cook shorter time
Lorenza says
it is not a quiche is a baked omelette
Kelly says
Hi 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
Approximately what size baking dish or pie pan did you use?
Carolyn says
Is 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
I 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
Thanks, I want to eat more salmon. Thanks for the recipe. I’ll try it!
QQ says
Lovely Recipe Thanks! Tried it today. Yumm
KalynsKitchen says
I never thought of using fish in a baked egg dish like this, but it sounds delicious!
Kirstin Gervais says
Do you eat this alone or add a side?
Libby www.ditchthecarbs.com says
I would add a huge salad or cooked leafy greens.
sewingnz says
Is there really 500g of salmon in this? Perhaps it’s 50g?
Libby www.ditchthecarbs.com says
Nope! 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
I added some capers to the mix….delicious! Like a salmon and cream cheese bagel!
Deana Binion says
Will 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
Yes. Place layers with baking parchment between each layer and freeze in an airtight container for up to a month.
Karen says
Hi,just wondering if milk could be sustituted with cream?
Teresa Mathai says
If 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
You 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
Very 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
Thanks Sophia.
Sharon says
Hi, 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
I’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
Oh great thanks!
Diane says
I 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
No 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
Hello, I’m excited to try your recipes!!! My question is… can you freeze quiche?
Libby www.ditchthecarbs.com says
Absolutely. 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
When 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
I 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
yes, we do all the time
Alison says
Hi 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
Yes 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
I 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
Oooo 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
Sorry 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
It 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
Very good and easy. I had to cook it another 10 minutes though
Helen says
Does 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
Yes. I just like the cubes of cream cheese showing and biting into a lump of it 🙂
Christy says
I 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
Yes 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
I 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
Will this work well with other kinds of fish?
Libby www.ditchthecarbs.com says
Hmm, 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
Can you substitute canned salmon for the fresh salmon?
Libby www.ditchthecarbs.com says
Sure 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
Is the salmon raw
Libby www.ditchthecarbs.com says
Yes, just throw it all together and it bakes up a treat!
batman says
is that cheddar crusted on top??
Libby www.ditchthecarbs.com says
No that’s just how the crust turned out. I think cheddar cheese might be a bit overpowering for the salmon.
Jason says
Serves 15? And I am assuming the same sized pan as the crustless bacon and egg pie
Libby www.ditchthecarbs.com says
Oops, 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
Very, very yummy – thank you again! You are my major source of recipes!!!
lowcarbdiabeticJan says
I just love crustless quiches – this looks a great recipe
Thanks Libby
All the best Jan