Salmon + Broccoli Quiche

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

Crustless quiches are my jam. This recipe is ideal for those busy weeknights when you're unsure what to cook. Simply prep it ahead of time and enjoy it all week long.

With this salmon add broccoli quiche though, you really can’t go wrong. Feel free to add any frozen veggies you have on hand, like cauliflower or peas. I typically keep it crustless, but you can also use a pie crust if desired. Plus, it's versatile enough to be served cold over salad, toast, crackers, or anything you desire.

Ingredients you’ll need

All you need to make this gluten-free, crustless salmon and broccoli quiche are 7 ingredients:

• Eggs: The key ingredient for our crustless quiche. Without a crust, the eggs form both the exterior and the interior of the dish.
• Smoked salmon: You’ll need one 200g packet of fresh smoked salmon.
• Broccoli: You’ll need one 250g bag of frozen chopped broccoli here. Otherwise, steam 250g of fresh broccoli florets for a few extra minutes.
• Cottage cheese: I use this in place of cream and to boost the protein content!
• Parmesan: I love fresh Parmesan or cheddar cheese here.
• Seasonings: Freshly minced garlic and Dijon mustard add a wonderful flavour here.
• Salt + pepper

Complete list of ingredients and amounts is located on the recipe card below.

How to make broccoli and salmon quiche

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

Egg mixture: In a large bowl, beat the eggs lightly with the cottage cheese, parmesan cheese, garlic dijon mustard, salt and pepper.

Layer: Distribute the chopped broccoli evenly in a springform pan and top with sheets of the smoked salmon.

Bake: 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.

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

Substitutions & Variations

• Vegetables: To enhance the recipe, incorporate additional veggies into the quiche. Cooked spinach, grated sweet potato, corn kernels, or frozen peas would all be excellent additions.
• Cheeses: While I typically use grated Parmesan or cheddar, soft goat cheese or crumbled feta would also be delicious options.
• Salmon: If you don't have fresh salmon, you can also substitute with 2 small cans of smoked salmon.

Serving suggestions

• For dinner, pair it with avocado toast and a simple green salad with avocado or roasted veggies like Roasted Green Beans & Carrots or Air Fryer Broccoli & Cauliflower Parmesan. Crusty sourdough on the side complements the meal well.
• For a simple breakfast, enjoy the quiche with fruit and plain Greek yogurt, or simply on its own.
• For lunch, add it to a bowl with Roasted Cauliflower & Carrots, avocado, and a squeeze of lemon juice for a satisfying meal.

How to store

• Fridge: This smoked salmon and broccoli quiche will keep for about 4 days in an airtight container in the fridge.
• To reheat: Simply do so in the microwave or in the oven at 160°C/350°F.
• Freezer: Wrap the quiche tightly in plastic wrap and freeze it in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe FAQ

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If you try this salmon and broccoli 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.

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