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    Home » Recipes » Breakfast & Brunch

    Smoked Salmon Crustless Quiche

    April 27, 2022 • Updated: August 2, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe

    Perfect for using leftover salmon, this easy "impossible pie" recipe makes its own crust. Quick, simple prep; ready to eat in under an hour. 

    Slice of crustless quiche on small plate, garnished with oranges and green onion slices. Remaining quiche in pie plate in the background.
    Jump to:
    • What's the Story Behind this Recipe?
    • What Goes into this Recipe
    • How to Make a Smoked Salmon Impossible Pie
    • FAQs & Expert Tips
    • Related Recipes
    • Smoked Salmon Crustless Quiche

    What's the Story Behind this Recipe?

    This easy crustless salmon quiche is a riff on Bisquick's old-school Impossible Pie recipe. Impossible pies were ubiquitous in the 1970s and '80s, when they gave working mom's like mine a reason to keep a box of premade baking mix in the pantry at all times. (For this recipe, you can use a store-mix, or make homemade baking mix.)

    The "impossible" part occurs during baking, as the baking mix sinks to the bottom of the dish and forms a soft, crust-like base for the pie.

    Impossible Pies became popular because they are fast, easy, and extremely budget-friendly. A great way to use leftovers, you can throw almost anything into the mix and have dinner on the table in an hour, with only about 10 minutes of actual work. One of the things we love about this salmon quiche recipe is that it can extend a single leftover salmon fillet into another entire meal.

    The basic Impossible Pie Recipe is a simple mixture of milk, baking mix, and eggs. To that you can add almost limitless combinations of proteins, aromatics, and seasonings to create a savory marriage of frittata and traditional quiche. For example, in the case of this salmon quiche recipe, smoked salmon, cheeses, orange zest, and onions are added.

    What Goes into this Recipe

    Smoked salmon quiche ingredients, labeled: eggs, milk, Bisquick, smoked salmon, cheese, cream cheese, green onions.

    Ingredient Notes & Substitutions

    ★ Salmon: We recommend using hot-smoked salmon when making this recipe. We also make this with leftover grilled salmon, which a a good substitute for smoked salmon in this case.

    Do not use cold-smoked or brine-cured salmon (i.e., lox or gravlax). See FAQs for more about smoked salmon.

    For something completely different, try subbing in ham or chicken for the smoked salmon.

    ★ Bisquick: You can use the store-mix, or make homemade baking mix.

    ★ Cream cheese: We have made this quiche both with full-fat cream cheese and Neufchatel, with equally good results.

    ★ Cheddar: Use any cheddar, jack, or other semi-hard cheese.

    Avoid using pre-grated cheese if possible to avoid the added starch (usually potato starch) that comes with it. The starch helps keep the grated cheese from clumping; however, it also thickens any recipe in which it is used.

    ★ Milk: Use 2% or whole milk if possible. We have not yet tested this recipe using any alternative milks.

    ★ Green onions: Use whatever onion you have on hand: red, sweet, or yellow onions will all work. Just be sure to chop them finely before adding.

    ★ Orange zest: This is totally optional, but it adds a nice little citrusy brightness to the quiche. Lemon zest is also tasty.

    How to Make a Smoked Salmon Impossible Pie

    Preheat oven to 400°F | 205°C.

    Use shortening or butter to grease a 10" pie dish (or 8" square pan).

    I don't usually use vegetable shortening (i.e., Crisco), but this is one of the rare occasions when it is the best product for the job. You need to have a study barrier between the egg mix and the pan to keep it from sticking. Cooking spray doesn't work as well.

    Mix the smoked salmon, green onions, and grated cheese together and pour into the prepared pie plate.

    Place, eggs, milk, Bisquick, and seasonings in a blender and pulse until smooth.

    You can add the cream cheese two different ways.

    1. Add it to the blended mix: Pulsing the cream cheese directly into the milk and egg mixture is the easiest way to go. You have to be careful though: if the cream cheese emulsifies into the mixture, it will be not allow the baking mix to settle as much as it could. Just a few quick pulses should do the the job. The resulting crust is robust, but more frittata-like. (We prefer this option.)
    2. Add cubed cream cheese evenly across the top: Add the cream cheese in small cubes evenly over the top of the salmon mixture. This results in a more traditional Impossible crust.
    Overhead shot of batter in blender cup, aside cast iron pie dish filled with chopped salmon, green onions, and grated cheddar.

    Carefully pour the egg mixture into the pie plate over the smoked salmon mixture.

    Use a fork or a chopstick to more the filling around a bit so that the liquid mixture makes it to the bottom of the pan.

    Crustless quiche (Impossible pie) prepped in a cast iron pie dish.

    Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean.

    Allow to stand at least 10 minutes before serving. (This is part of the cooking process.)

    FAQs & Expert Tips

    Serving Suggestions

    This little quiche recipe is so versatile! You can enjoy it for any meal of the day, and it goes with so many things!

    As with most quiches, we like a little fruit on the side, especially for brunch. Oranges are a perfect complement to this light, lovely meal. It also goes well with any kind of berry: blueberries, raspberries, strawberries, and blackberries, to name a few.

    For a tasty lunch or light dinner, we think it pairs well with cranberry orange couscous or a light carrot salad.

    Mr B and I both enjoy a little spice on our as well. If you want ot zing things up, try this with your favorite hot sauce.

    What kind of salmon is best for this recipe?

    Use hot-smoked salmon when making smoked salmon quiche.

    Do not use cold-smoked or brine-cured salmon (i.e., lox or gravlax).
    Cold smoked salmon is much like lox, with a silky, buttery texture and a concentrated briny, salty flavor. Lox are delicious but don't work well in recipes like this one, where you want a more meaty, flaky salmon texture.

    Whats the difference between brine-cured and smoked salmon?

    Cured salmon can be broken down into two basic categories: brine-cured salmon, and smoked salmon (hot & cold). 

    Smoked salmon is a blanket term for salmon of any origin (wild, farmed) or cut (fillet, steak) that is cured with hot or cold smoke. Cold-Smoked Salmon is smoked significantly longer and at a lower temperature than hot-smoked, which results in a texture that is similar to lox, but with an infused smoky flavor. 

    Brine-Cured Salmon
    Lox and Gravlax fall into the brine-cure category. Lox and Gravlax are both salt-cured, but unlike smoked salmon, do not go through a smoking process. The difference between lox and gravlax is in the brining spices: gravlax is cured with sugar, salt, and dill, rather than a salt brine. 

    Overhead shot of on slice of pie on plate, garnished with orange slices, and remaining pie in pie dish to the side.

    Related Recipes

    We love smoked salmon! Check out these delicious recipes for Smoked Salmon Chowder (with Leeks & Fresh Tarragon), Smoked Salmon Eggs Benedict, and Smoked Salmon Pastry Cups!

    • Classic Bay Shrimp Louie
    • Creamy Seafood Enchiladas
    • Hawaiian Garlic Shrimp (Kahuku Truck-style)
    • Korean-style Pan Fried Fish (Saeng Sun Jun)

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

    5 from 1 vote

    Smoked Salmon Crustless Quiche

    Perfect for using leftover salmon, this easy "impossible pie" recipe makes its own crust. Quick, simple prep; ready to eat in under an hour. 
    Adapted from The Lake House Bed & Breakfast in Lincoln City, Oregon.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Breakfast, Brunch, Main Dish
    Cuisine: American
    Prep Time:10 minutes
    Cook Time:35 minutes
    Total Time:45 minutes
    Servings: 8 servings
    Calories: 258kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Blender immersion or upright
    • 1 Cast Iron Pie Dish (10-inch) or other pie dish

    Ingredients

    US Customary - Metric
    • 6 ounces smoked salmon chopped or shredded
    • 1 cup shredded cheddar cheese ~3 oz
    • ⅓ cup thinly sliced green onions 2-3 green onions
    • 3 ounces cream cheese
    • 2 cups milk
    • 1 cup Original Bisquick Try this homemade version!
    • 4 large eggs
    • 1 teaspoon fresh orange zest (optional) or lemon zest
    • ½ teaspoon salt
    • ¼ teaspoon white pepper

    Instructions

    • Preheat oven to 400°F | 205°C.
    • Use shortening or butter to grease a 10" pie dish (or 8" square pan).
    • Mix smoked salmon, green onions, and grated cheese together and pour into the prepared pie plate.
    • Place, eggs, milk, Bisquick, and seasonings in a blender and pulse until smooth.
    • You can add the cream cheese two different ways.
      Add it to the blended mix: Pulsing the cream cheese directly into the milk and egg mixture is the easiest way to go. You have to be careful though: if the cream cheese emulsifies into the mixture, it will be not allow the baking mix to settle as much as it could. Just a few quick pulses should do the the job. The resulting crust is robust, but more frittata-like. (We prefer this option.)
      Add cubed cream cheese evenly across the top: Add the cream cheese in small cubes evenly over the top of the salmon mixture. This results in a more traditional Impossible crust.
    • Carefully pour the egg mixture into the pie plate over the smoked salmon mixture.
      Use a fork or a chopstick to more the filling around a bit so that the liquid mixture makes it to the bottom of the pan.
    • Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean.
    • Allow to stand at least 10 minutes before serving.

    Notes

    We recommend using hot-smoked salmon when making this recipe. We also make this with leftover grilled salmon, which a a good substitute for smoked salmon in this case.
    Do not use cold-smoked or brine-cured salmon (i.e., lox or gravlax). 

    I don't usually use vegetable shortening (i.e., Crisco), but this is one of the rare occasions when it is the best product for the job. You need to have a study barrier between the egg mix and the pan to keep it from sticking. Cooking spray doesn't work as well.

    Nutrition

    Serving: 1serving | Calories: 258kcal | Carbohydrates: 14g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 615mg | Potassium: 220mg | Fiber: 1g | Sugar: 5g | Vitamin A: 537IU | Vitamin C: 1mg | Calcium: 230mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Lyn says

      June 24, 2022 at 2:51 pm

      It sounds delicious! Although you say not to use cold smoked salmon, you don't say why? So just wondering why?

      Reply
      • Renée says

        June 24, 2022 at 3:01 pm

        Cold smoked salmon is much like that of lox, which have a silky, buttery texture and a concentrated briny, salty flavor. Lox are delicious but don't work well in recipes like this one, where you want a more meaty, flaky salmon texture.

        Reply
    2. Alyssa says

      March 12, 2019 at 6:42 am

      5 stars
      Renee, thank you! I love smoke salmon and this looks delicious. It is definitely one of my favs!

      Reply
    3. Julie @ Texan New Yorker says

      March 05, 2016 at 11:08 am

      I have never had smoked salmon and cheddar together, but I'm very intrigued! The quiche turned out so beautiful!

      Reply
      • Renée ♥ says

        March 05, 2016 at 11:12 am

        Thank you, Julie. I've never met a smoked-salmon-&-cheese combo that I didn't like!

        Reply
    4. Citra Kale @Citra's Home Diary says

      March 05, 2016 at 1:36 am

      Love smoked salmon (or any smoke fishes)! and you make it combo for this dish..Superb for weekend breakfast/ brunch

      Reply
    5. Sara says

      March 04, 2016 at 6:53 pm

      This looks amazing, one of my daughters loves anything that involves smoked salmon so I MUST make this quiche for her!

      Reply
      • Renée ♥ says

        March 04, 2016 at 7:50 pm

        Thanks, Sara. I hope she enjoys it!

        Reply
    6. Marlynn [UrbanBlissLife] says

      March 04, 2016 at 3:37 pm

      I love that she shared this recipe with you! So wonderful to have recipes that remind you of special trips you took 🙂

      Reply
      • Renée ♥ says

        March 05, 2016 at 11:16 am

        Since I started blogging, I've gotten in the habit of asking for recipes whenever I'm served a dish that I want to duplicate at home (and the occasion is appropriate, of course). I've been surprised many times by who will give their recipes out, no strings attached... and who who won't.

        Reply
    7. Rachel Lloyd says

      March 04, 2016 at 9:41 am

      I Love smoked salmon anything! Also I'm attempting to eat less carbs/bread etc so the crustless is really appealing to me right now! Thanks for sharing!

      Reply
    8. Brettni Brumfield says

      March 04, 2016 at 8:49 am

      Pinning this! It looks delicious. Thanks for sharing!

      Reply
      • Renée ♥ says

        March 05, 2016 at 11:12 am

        Thank you!

        Reply
    9. heather @french press says

      March 04, 2016 at 8:03 am

      what a wonderful weekend brunch dish! [perfect for our Easter spread

      Reply

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