Crustless Salmon Quiche Recipes. This Healthy Crustless Salmon quiche recipe is perfect for breakfast, lunch, dinner, or dessert. It’s also great as an appetizer or snack.
The best thing about this keto salmon quiche recipe is that it doesn’t require a lot of prep work. You simply mix everything together in one bowl, pour it into a prepped pie dish, and bake it. Once baked, you’ll be left with a delicious, flaky pastry shell filled with juicy salmon and fresh herbs. If you’re looking for a healthier alternative to regular quiches, try making this keto version instead.
The first step is to prepare the filling. To do this, combine the cream cheese, egg yolks, milk, salt, and pepper in a large mixing bowl. Whisk until well blended. Add the salmon pieces and stir gently to coat them evenly with the liquid ingredients. Set aside.
Ingredients required for Crustless Salmon Quiche Recipes
5 ounces of smoked salmon
1 cup Monterey jack cheese, shredded
⅓ Cup goat cheese, crumbled
6 whole eggs
⅔ Cup heavy cream
1 tablespoon fresh chives, chopped
½ teaspoon salt
¼ teaspoon pepper
How to prepare Crustless Salmon Quiche Recipes
1 Preheat oven to 350 degrees F (175 degrees C).
2 Spray a 9-inch pie pan with non-stick cooking spray.
3 In a medium bowl, whisk together eggs, cream cheese, milk, salt, pepper, and dill weed until well combined.
4 Pour mixture into prepared pie pan. Bake for 30 minutes or until set.
5 Remove from oven and let cool slightly before cutting.
6 Serve warm or cold.
7 The next step is to prepare the crust. Combine the flour, sugar, baking powder, and salt in a medium bowl. Stir to combine. Make a well in the centre of the dry ingredients and add the butter. Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
8 Add the heavy whipping cream and stir until the dough comes together. Gently press the dough into the bottom and sides of the pie plate. Cover the crust with plastic wrap and refrigerate for at least 1 hour.
9 The final step is to assemble the quiche. After removing the pie crust from the refrigerator, remove the plastic wrap and place the salmon mixture inside. Fold the edges of the crust over the top of the salmon mixture and crimp the edge using your fingers. Cut several slits in the top of the crust to allow steam to escape during baking.
10 Brush the top of the quiche with the beaten egg whites and sprinkle with chopped chives. Place the quiche on a rimmed baking sheet and bake for 40 to 45 minutes or until golden brown. Let stand 10 minutes before serving.
11 The best thing about this ketogenic salmon quiche recipe is its simplicity. There’s nothing complicated about it. Simply put, you simply combine the cream cheese, eggs, milk, salt, black pepper, and dill in a large mixing bowl and whisk until well blended.
12 Next, add the salmon pieces and stir them gently to coat them evenly. Finally, you fold the edges of the crust around the salmon mixture and crimp the edges using your fingers. That’s it.
Nutritional Information for Crustless Salmon Quiche Recipes
Amount per Serving
Calories 279Calories from Fat 198
% Daily Value*
Saturated Fat 12g75%