Perfect for breakfast, lunch, or a light dinner, this tasty salmon quiche makes its own "crust," and is ready to serve in under an hour.
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What's the Story Behind this Recipe?
"Crustless" may be a slight misnomer: this quiche does have a crust of sorts, albeit quite soft. (If you are familiar with Bisquick's Impossible Pies, you will know what I mean: this is simply a riff on the old standby.)
Whatever you want to call it, this quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve in about an hour.
What Goes into this Recipe
Ingredient Notes & Substitutions
★ Salmon: Use hot-smoked salmon when making this recipe. 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 this Recipe
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, cream cheese, Bisquick, and seasonings in a blender and pulse until smooth.
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. (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.
Use hot-smoked salmon when making smoked salmon quiche.
Do not use cold-smoked or brine-cured salmon (i.e., lox or gravlax).
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.
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!
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Smoked Salmon Crustless Quiche
Equipment
- 1 Blender immersion or upright
- 1 Cast Iron Pie Dish (10-inch) or other pie dish
Ingredients
- 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, cream cheese, Bisquick, and seasonings in a blender and pulse until smooth.
- 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
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
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.
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Alyssa says
Renee, thank you! I love smoke salmon and this looks delicious. It is definitely one of my favs!
Julie @ Texan New Yorker says
I have never had smoked salmon and cheddar together, but I'm very intrigued! The quiche turned out so beautiful!
Renée ♥ says
Thank you, Julie. I've never met a smoked-salmon-&-cheese combo that I didn't like!
Citra Kale @Citra's Home Diary says
Love smoked salmon (or any smoke fishes)! and you make it combo for this dish..Superb for weekend breakfast/ brunch
Sara says
This looks amazing, one of my daughters loves anything that involves smoked salmon so I MUST make this quiche for her!
Renée ♥ says
Thanks, Sara. I hope she enjoys it!
Marlynn [UrbanBlissLife] says
I love that she shared this recipe with you! So wonderful to have recipes that remind you of special trips you took 🙂
Renée ♥ says
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.
Rachel Lloyd says
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!
Brettni Brumfield says
Pinning this! It looks delicious. Thanks for sharing!
Renée ♥ says
Thank you!
heather @french press says
what a wonderful weekend brunch dish! [perfect for our Easter spread