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Sliced up spinach and salmon quiche.

Crustless Salmon Spinach Quiche

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 serves 1x
  • Category: Dinner, Lunch
  • Method: Stovetop + bake
  • Cuisine: International


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!


  • 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


  1. Preheat the oven to 160°C fan forced.
  2. 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.
  3. Distribute the mixture evenly in a springform pan and top with the smoked salmon.
  4. In a large bowl, beat the eggs lightly with the yoghurt, parmesan cheese, dill, lemon zest, salt and pepper.
  5. Pour over the spinach mixture and gently tap the pan to fill in the gaps. Transfer the dish to the oven and bake for 20-30 minutes. The quiche will be fully cooked when both edges and surface are lightly brown.
  6. Allow the quiche to cool for about 10 minutes, then slice into wedges and serve.

Keywords: quiche, salmon, spinach, crustless quiche