Crustless Salmon and Broccoli Quiche
If you’re looking for a light, flavorful recipe that’s easy to make, this Crustless Salmon and Broccoli Quiche is for you! Less rich than a classic quiche, it’s perfect for a light dinner or a spontaneous brunch.
The essential ingredients
A few simple ingredients are all you need to make this Crustless Salmon and Broccoli Quiche.
- Eggs: The basis of quiche!
- Fresh cream & whole milk: 50/50 for a good balance. For more indulgence, opt for cream only; for more lightness, milk. You can also use vegetable versions.
- Cornstarch (Maïzena): The secret ingredient for a doughless quiche that holds together.
- Broccoli: Fresh and crunchy.
- Smoked salmon: Perfect with broccoli. You can replace it with smoked trout.
- Red onion: Adds color and flavor.
- Dill: Ideal with salmon. You can replace it with parsley or chives.
Tip: The advantage of this crustless quiche is that it can be adapted to any taste! Replace the broccoli with zucchini, spinach, leeks or roasted vegetables. Smoked salmon can be replaced by lardons or feta cheese.
You’ll find the exact quantities in the recipe card at the bottom of the article.
How do you make this Crustless Salmon and Broccoli Quiche?
Preheat your oven to 180°C (th.6).
In a bowl, whisk the eggs with the milk, sour cream (crème fraîche) and a little salt and pepper. Then add the cornstarch and chopped dill.
Cut the broccoli into small florets and plunge them into boiling water for 3-4 minutes to blanch. Drain and cool (if necessary) in iced water.
Note: Blanching broccoli and then cooling it in iced water preserves its beautiful green color, makes it more digestible and gives it a crunchy texture without making it too tough. Plus, it cooks faster in the recipe!
Finely chop the red onion and cut the smoked salmon into pieces.
Pour the mixture into a buttered and floured baking tin, then arrange the broccoli, salmon and onion on top.
Bake for 35-40 minutes, until the quiche is golden brown and set in the center.
Hot, warm or cold, this quiche is delicious served with a green salad.
Some ideas for variations on this Crustless Quiche
- Vegetarian version: Replace the smoked salmon with sautéed mushrooms or pieces of feta cheese.
- Lactose-free: Opt for vegetable cooking cream and unsweetened oat milk.
- Cheese: Add a little grated cheese (such as Comté or Parmesan) for even more deliciousness!
What to serve this Crustless Salmon and Broccoli Quiche with?
Don’t know what to serve with this pastry-less quiche? Check out my list of 40 ideas for quiche side dishes!
Frequently Asked Questions
Yes ! Leave to cool completely, cut into wedges and place in freezer bags. Reheat in the oven at 160°C for 10-15 min.
Quiche without pastry can be stored in an airtight tin in the refrigerator for 2 to 3 days.
You can replace the sour cream (crème fraîche) with plain yoghurt and use skimmed milk for a lighter version.
Even more gourmet recipes
If you liked this quiche, you’ll love these recipes that you can also find on my blog:
- Fresh Salmon and Leek Quiche
- Leek, Goat’s Cheese and Bacon Quiche
- Red Cabbage and Goat Cheese Tart
- Caramelized Onion Tarte Tatin
Don’t hesitate to leave me a comment, it always makes me happy!
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Recipe card
Crustless Salmon and Broccoli Quiche
Click on the stars to rate!
Equipment
- 1 Quiche pan 10 inches or 26 cm
Ingredients
- 6 eggs
- ½ cup sour cream 125 ml
- ½ cup whole milk 125 ml
- 1 broccoli
- 4 slices smoked salmon
- 1 red onion
- ⅓ cup cornstarch 40 g
- 3 dill sprigs chopped
- Salt and pepper
Instructions
- Preheat oven to 350 °F (180°C).
- Cut broccoli into small florets and blanch in boiling salted water for 3 to 4 minutes. Drain, transfer to a bowl of iced water to preserve the green color, drain again and set aside.
- Meanwhile, in a bowl, whisk the eggs with the cornstarch, milk, sour cream (crème fraîche) and chopped dill. Season with salt and pepper.
- Mince the red onion and chop the smoked salmon.
- Butter and flour a quiche tin (10 inches or 26 cm), then pour in the quiche mixture.
- Scatter the broccoli, smoked salmon and red onion over the mixture.
- Bake for approx. 35-40 minutes, until golden brown and set.
- Serve warm or hot, with a green salad.
Salmon wasn’t smoked but overall dish very satisfying for dinner and then for breakfast. Next time I’ll add pepper flakes for some heat.
perfect! 🤗
Just cooked this for dinner. Absolutely delicious.
Thank you !
Delicious recipe. The dill & smoked salmon worked beautifully in combination with the broccoli, red onion & egg. Absolutely loved it for dinner served with a simple green salad.
Very happy you liked it, thank you Anna ! ☺️
A super quick delicious quiche, I added extra salmon as I had some to hand . we ate the quiche with a warm potato salad
Thank you Anne!
Very tasty and easy to make.
Thank you !
I love this recipe! I have fresh salmon, how could I use it for this quiche? Thank you.
Ana
Bonjour Ana, there is no problem in using fresh salmon in this recipe! Just cut it in small pieces and proceed the same way as if it was smoked salmon 🤗
I love quiches and this is my favourite version
Merci, Paola!
Whoa…..this looks terrific & I happen to have a little smoked salmon in my cold box. I can’t wait to put this together! Thank you 👨🍳👨🍳
Super! Hope you liked it 🤗