This Crustless Quiche With Salmon and Spinach is the kind of simple, elegant dish that turns a busy morning into something a little celebratory. It’s light, silky, and full of bright green spinach and tender smoked salmon. The base is a rich egg custard made with crème fraîche and a splash of milk for creaminess, finished with a salty hit of parmesan. It comes together quickly and bakes into a golden, tender quiche without the fuss of a pastry crust—perfect for brunch, a light dinner, or meal prep for the week.

Why you’ll love this recipe

Fast to assemble—minimal hands-on time, about 40 minutes total.
Crustless, so it’s lighter but still satisfyingly rich in texture.
Versatile—serve hot, warm, or chilled; pairs beautifully with a crisp salad.
Uses pantry-friendly ingredients and keeps well in the fridge for several days.

Ingredients

1 teaspoon butter
1 tablespoon extra virgin olive oil
1 red onion, thinly sliced
1 garlic clove, very thinly sliced
6 free-range large eggs
150 g crème fraîche
a splash of milk
2 tablespoon parmesan cheese, grated
120 g organic spinach leaves
100 g organic smoked salmon, chopped
sea salt and black pepper, to taste

Equipment you’ll need

Ovenproof pie dish or 9-inch (23 cm) quiche/tart pan
Nonstick skillet
Mixing bowl
Whisk or fork
Cutting board and knife
Spatula

Step-by-step instructions

Preheat your oven to 180°C (350°F). Lightly grease your pie dish or quiche pan with the 1 teaspoon of butter so the quiche releases cleanly after baking.
Place a nonstick skillet over medium heat and add the 1 tablespoon extra virgin olive oil. Once the oil is warm, add the thinly sliced red onion. Sauté, stirring occasionally, until the onion is translucent and beginning to brown around the edges, about 5–7 minutes.
Add the very thinly sliced garlic clove to the skillet with the onion and cook for 30–60 seconds, stirring constantly, until fragrant. Remove the skillet from the heat to prevent the garlic from browning further.
In a large mixing bowl, crack in the 6 free-range large eggs and whisk them until smooth and uniform in color. Add the 150 g crème fraîche and a splash of milk, then whisk again until the mixture is silky. Stir in the 2 tablespoon parmesan cheese and season with a pinch of sea salt and several grinds of black pepper. Taste and adjust the seasoning lightly—the smoked salmon will add additional saltiness.
Place the 120 g organic spinach leaves into the skillet with the sautéed onion and garlic while the pan is still warm. Toss the leaves gently until they begin to wilt—this will take about 1–2 minutes. You want them softened but not overcooked. Transfer the spinach, onion, and garlic mixture to the greased pie dish and spread it evenly across the bottom.
Scatter the 100 g organic smoked salmon, chopped, evenly over the spinach and onion layer. Try to distribute it so every slice will have a little salmon.
Pour the egg, crème fraîche, and parmesan mixture over the spinach, onion, and salmon in the pie dish. Use a spatula to gently press any air pockets out and ensure the filling is level.
Place the dish in the preheated oven and bake for 30–35 minutes, or until the quiche is set in the center and the top is lightly golden. To check doneness, give the dish a gentle shake—there should be only a slight wobble in the middle. If the top is getting too brown before the center is set, tent loosely with foil.
Remove the quiche from the oven and let it rest on a wire rack for 10–15 minutes. This resting time helps the custard finish setting and makes slicing neater.
Slice the Crustless Quiche With Salmon and Spinach into wedges and serve warm or at room temperature. Finish each slice with a few extra grinds of black pepper, and a small sprinkle of grated parmesan if desired.

Troubleshooting and tips

If the filling seems too runny when you remove it from the oven, give it a few extra minutes—the residual heat will continue to set the custard.
Don’t overcook the spinach; it should retain a vibrant color and tender texture. Overcooked spinach can make the quiche watery.
Use good-quality smoked salmon for the best flavor. If you prefer a milder taste, rinse the chopped salmon lightly and pat dry before adding it to the quiche.
For a creamier custard, increase the crème fraîche by 25 g and reduce the splash of milk slightly. For a firmer set, use less milk.
To make individual portions, divide the filling among greased muffin tins and reduce baking time to 18–22 minutes.

Serving suggestions

This Crustless Quiche With Salmon and Spinach pairs beautifully with a crisp green salad dressed in lemon and olive oil, or with lightly roasted cherry tomatoes. For brunch, set out a platter of sliced avocado, pickled cucumbers, and toasted sourdough. A peppery arugula salad with a simple vinaigrette complements the rich custard and smoked salmon particularly well.

Storage and reheating

Allow leftovers to cool completely, then cover and refrigerate for up to 3–4 days. Reheat individual slices in a preheated 180°C (350°F) oven for 8–10 minutes, or until warmed through. You can also reheat in a nonstick skillet over medium-low heat with a lid for 6–8 minutes to keep the top from drying out. This quiche freezes well: wrap cooled slices tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Nutritional notes

This recipe balances protein from the free-range eggs and smoked salmon with lush greens and a touch of dairy for richness. Parmesan adds umami and a little salty bite, so adjust added salt cautiously. If you want to reduce fat slightly, substitute part of the crème fraîche with low-fat plain yogurt and omit the extra splash of milk.

Final thoughts

Crustless Quiche With Salmon and Spinach is a reliable, elegant dish that feels special without being finicky. It’s forgiving in texture, adaptable in flavor, and hits that sweet spot of easy enough for weeknight dinner and pretty enough for company. Make a batch, slice it up, and you’ll have a delicious breakfast, lunch, or dinner ready to go all week.

Crustless Quiche With Salmon and Spinach

A light, savory crustless quiche featuring smoked salmon, tender spinach, and a creamy egg-parmesan filling.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 teaspoon butter
1 tablespoon extra virgin olive oil
1 red onion thinly sliced
1 garlic clove very thinly sliced
6 free-range large eggs
150 g crème fraîche
a splash milk
2 tablespoons parmesan cheese grated
120 g spinach leaves organic
100 g smoked salmon organic, chopped
sea salt and black pepper to taste

Equipment

ovenproof skillet or cast-iron skillet
Mixing Bowl
Fork or whisk
Spatula or spoon
Measuring Spoons
Knife and cutting board

Method

Preheat the oven to 180°C (350°F).
Heat the butter in an ovenproof or cast-iron skillet over medium heat, then add the olive oil.
Add the sliced red onion and sliced garlic to the skillet and cook over medium-low heat until the onions are golden-brown and beginning to caramelize, stirring occasionally; add a splash of water if they start to brown too quickly.
Remove the skillet from the heat and spread the cooked onions and garlic evenly across the bottom of the pan.
In a mixing bowl, lightly beat the eggs with a fork or whisk, then stir in the milk, crème fraîche, grated parmesan, ½ teaspoon sea salt, and ½ teaspoon black pepper (adjust seasoning to taste).
Fold the spinach leaves and chopped smoked salmon into the egg mixture until evenly combined.
Pour the egg, spinach, and salmon mixture over the onions in the skillet, spreading it evenly.
Bake in the preheated oven for 20 minutes, then check doneness; continue baking up to 30 minutes total until the edges and surface are lightly browned and the center is set.
Allow the quiche to cool in the skillet for about 10 minutes, then slice into wedges and serve.