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Top view of the quiche with a knife.

Salmon + Broccoli Quiche

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  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 slices 1x
  • Category: Main dish
  • Method: Bake
  • Cuisine: British


This crustless salmon and broccoli quiche is a simple and nutritious meal prep option. It’s perfect for high-protein breakfasts, lunches, or dinners!


  • 250g defrosted frozen broccoli, chopped
  • 3 cloves garlic, minced
  • 6 large eggs
  • 3/4 cup (150g) cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • Salt and black pepper, to taste
  • 200g smoked salmon


  1. Preheat the oven to 160°C fan forced/ 350°F and line a springform pan with parchment paper.
  2. In a large bowl, beat the eggs lightly with the cottage cheese, parmesan cheese, garlic dijon mustard, salt and pepper.
  3. Distribute the chopped broccoli evenly in a springform pan and top with sheets of the smoked salmon.
  4. Pour over the egg mixture and gently tap the pan to fill in the gaps. Transfer the crustless quiche to the oven and bake for 30-35 minutes. The quiche will be fully cooked when both edges and surface are lightly brown.
  5. Allow the quiche to cool for about 10 minutes, then slice into wedges and serve.


  • Fridge: Store quiche in fridge for 4 days in airtight container. Reheat in microwave or oven at 160°C/350°F.
  • Freezer: Wrap tightly in plastic, freeze in airtight container for up to 3 months. Thaw in fridge before reheating.


  • Serving Size: 1/8 of recipe
  • Calories: 137
  • Sugar: 1.2g
  • Fat: 6.5g
  • Saturated Fat: 2.1g
  • Carbohydrates: 3.7g
  • Fiber: 1.1g
  • Protein: 14.4g