Name: Crustless Salmon Spinach Quiche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: International
Ingredients: 1 tablespoon extra virgin olive oil; 2 potatoes (about 200g); 3 spring onions; 2 cloves garlic clove, thinly sliced; 1 box (250g) chopped spinach leaves; 6 large eggs; 1/2 cup (125g) greek yoghurt; 1/4 cup parmesan cheese, grated; 1 tablespoon fresh dill, chopped; Salt and black pepper, to taste; Zest of 1 lemon; 100 g smoked salmon, chopped

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This crustless salmon and spinach quiche is an easy and nutritious recipe that is perfect for meal prep. It’s a super tasty option for a gluten-free breakfast, lunch or dinner!

This is my family’s favourite recipe right now!! A crustless quiche with salmon and spinach that is filled with simple ingredients and comes together in 30 minutes.

It is hands down one of my best things to meal prep and keep in the fridge for quick grab and go meals. You can also add in whatever veggies you’d like to the quiche like sweet potato or broccoli. Plus you can serve this cold over a salad, toast, bagel, with crackers, anything you want.

I usually keep it crustless but you can also use 2 flour tortillas as a shell/ case” if you prefer. It gets deliciously crispy and is much lighter then your traditional pie crust.

I cannot wait to hear what you guys think!!

Salmon spinach quiche with 2 pieces cut.

Ingredients you’ll need:

All you need to make this gluten free + crustless salmon and spinach quiche are 9 ingredients:

Eggs: The key ingredient for our crustless quiche. Without a crust, the eggs form both the exterior and the interior of the dish.
Fresh smoked salmon
Spinach: you’ll need one 250g box of frozen chopped spinach here. Otherwise cook 250g of freshly chopped spinach for a few extra minutes.
Potatoes
Spring onions (scallions)
Greek yoghurt: we use this in place of cream!
Parmesan: I love fresh parmesan or cheddar cheese here.
Garlic, fresh dill, lemon zest
Salt + pepper
Extra virgin olive oil

How to make spinach and salmon quiche

Prepare pan: Preheat the oven to 160°C fan forced/ 350°F.

Cook potatoes: Heat a large non-stick pan with olive oil over a medium- low heat. Add the potatoes and cook for 5 minutes to soften. Add the spring onions, garlic and spinach, cooking for a further 2 minutes until spinach softens. Remove the pan from the heat.

Distribute the mixture evenly in a springform pan and top with the smoked salmon.

Egg mixture: In a large bowl, beat the eggs lightly with the yoghurt, parmesan cheese, dill, lemon zest, salt and pepper.

Bake: Pour over the spinach mixture and gently tap the pan to fill in the gaps. Transfer the crustless quiche to the oven and bake for 20-30 minutes. The quiche will be fully cooked when both edges and surface are lightly brown.

Potato ans salmon mixture in baking dish.

Allow the quiche to cool for about 10 minutes, then slice into wedges and serve.

Storage Tips

To store: This smoked salmon and spinach quiche will keep for about 4 days in a airtight container in the fridge.
To reheat: simply do so in the microwave or in the oven at 160C/ 350F.
Freezer: You can freeze a crustless quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Slices of salmon spinach quiche on a wooden board.

Substitutions & variations

Vegetables: If you want to spruce up the recipe, add some other veggies to the quiche. Pumpkin, broccoli, sweet potato, frozen peas would all make a great addition.
Cheeses: I usually go for grated Parmesan or cheddar. Soft goat cheese or crumbled feta would be delicious too.
Salmon: You can also substitute 2 small cans of smoked salmon if you don’t have fresh.

Crustless salmon and spinach quiche in baking dish.

What to serve with a quiche

For dinner, I like to pair a frittata with a simple green salad with avocado or roasted veggies like these “air fried brussels sprouts“. A hunk of crusty sourdough on the side isn’t a bad addition either. It’s a filling, fabulous meal.
With a big bowl of tomato soup. So cozy
For a simple breakfast, a quiche is delicious with fruit and plain Greek yogurt, or even on its own.
For lunch, I love adding it to a bowl with veggies, avocado and a squeeze of lemon juice.

What’s the difference between a French quiche and an Italian frittata?

Usually a quiche has a crust base, although it’s not always the case. Whereas a frittata has no crust at all.

The filling is also different, a quiche has an egg custard filling, made with eggs and milk (or heavy cream). While, a frittata has little to no milk or cream.

Other meal prep recipes:

Roasted Pumpkin + Zucchini Couscous Salad

Kale, Pumpkin and feta Frittata

Healthy Gluten-Free Zucchini Slice

If you try this salmon and spinach quiche recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.