Crustless Smoked Salmon Quiche with No Cream or Cheese!

Years ago, I got on a bit of a Dutch baby kick. I was experimenting with variations, and decided to use creamier ingredients instead of flour or grains. The result was delicious, but more of a quiche. I kept tweaking it until I perfected this dairy-free smoked salmon quiche recipe. It’s crustless, creamy, naturally gluten-free, healthier, and such a satisfying dish for breakfast or brunch! You can even pack it along with a salad for lunch.

Dairy-Free Smoked Salmon Quiche that Breaks from Tradition

Unlike classic quiche, this recipe is crustless, creamless, and cheeseless. But before your tempted to call it a frittata, I should let you know that it has a luxurious consistency, more like quiche. And unlike a frittata, it’s exclusively baked. My husband said, “it’s not quite a quiche, but it’s close, and it’s delicious! Maybe we should call it a friche or quittata?

Why You’ll Love this Dairy-Free Smoked Salmon Quiche

• Naturally Dairy-Free: You won’t need any cream or cheese alternatives for this flavorful quiche.
• Rich & Creamy Texture: Thanks to the combination of cashews and tahini, the quiche filling is custard-like, rivaling any dairy-based version.
• Full Flavored: Trust me, cheese isn’t missed in this dish.
• Nutrient-Dense: It’s loaded with healthy fats and protein to keep you feeling full and energized.
• Gluten-Free & Grain-Free: Made entirely without flour or a crust, it’s ideal for celiac disease, gluten sensitivity, or anyone following a Paleo or Whole30 lifestyle.
• Versatile for Any Meal: While it makes a delightful brunch dish, it’s equally perfect for breakfast, a light lunch, or even dinner.

Recipe FAQs

Should I Soak the Cashews?

No, you do not need to soak them for this recipe. I like to grind them for instant used. When ground into a powder they meld into the other ingredients and help to thicken. If you prefer to soak, just soak the cashews in the milk alternative for a few hours, and then blend. Do not soak them in water and drain. This waterlogs the cashews and adds too much moisture to the quiche.

Can I Use Fresh Salmon?

You can use 4 to 5 ounces of fresh cooked salmon or canned salmon in place of the smoked salmon. Just flake it and stir it in.

Can I Add Vegetables?

Adding vegetables will change the moisture balance a bit. I prefer to do vegetables on the side with this dairy-free smoked salmon quiche. I’ve included some suggestions below.

Can I Make this Quiche Ahead?

Yes, it works well for meal prep since it does keep for a few days in the refrigerator. It can be enjoyed cold, or reheated in a 300ºF oven until warmed through. Once cool, the mini quiches or quiche slices can be individually wrapped and frozen for up to 2 months. It’s best if you can let them thaw overnight in the refrigerator, but they can be slowly reheated from frozen in the oven.

Serving Suggestions

Serve this as mini quiches or quiche slices with a full brunch menu, or pair it with any of the following for a light meal:

• Fresh Green Salad: A simple mixed greens salad with vinaigrette provides a crisp, fresh counterpoint.
• Roasted Asparagus or Broccoli: These earthier vegetables pair nicely with the salmon.
• Cherry Tomatoes & Avocado Slices: Bright, juicy, and creamy elements complement the quiche nicely.
• Crusty Bread or Bagels: If you aren’t grain-free, chewy bread ups the comfort level of this creamy dish.

Special Diet Notes: Smoked Salmon Crustless Quiche

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, and optionally paleo.

Alisa Fleming

Dairy-Free Smoked Salmon Crustless Quiche

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This recipe started as a Dutch baby, but evolved to become a creamier, quiche-style recipe. It's rich and flavorful.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 223

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 ounces cashews
• 1 cup unsweetened dairy-free milk alternative
• 4 medium eggs
• 1 tablespoon tahini
• 4 teaspoons nutritional yeast (see Note below)
• ¾ teaspoon dried dill or 2 teaspoons fresh dill
• ½ teaspoon onion powder
• ½ teaspoon salt
• 4 ounces smoked salmon flaked or diced
• ½ tablespoon oil or dairy-free buttery spread

Method

 

1. Preheat your oven to 425ºF
2. Grind the cashews in a spice grinder for about 30 seconds, or until they turn into a powder.
3. In a medium-sized bowl, whisk together the cashews, milk alternative, eggs, tahini, nutritional yeast, dill, onion powder, and salt. Stir in the smoked salmon.
4. Place the oil or margarine in a 9″ pie plate, or divide it between four ramekins. Place the dish(es) in the oven to warm up for a few minutes. Remove and make sure the oil/margarine nicely coats the bottom of the dish.
5. Give the egg mixture another quick whisk, and pour it into your prepared dish(es).
6. Bake for about 25 minutes, or until the egg dish is nice and puffed, and just beginning to brown.
7. Let it cool for 5 to 10 minutes before serving. It will deflate as it cools.
8. Cover and refrigerate any leftovers for up to 3 days.

Nutrition

Serving: 1 servingCalories: 223kcalCarbohydrates: 6.5gProtein: 14.2gFat: 15.9gSodium: 597mgPotassium: 271mgFiber: 1gSugar: 1.6gVitamin A: 246IUCalcium: 173mg

Notes

Nutritional Yeast Note: The nutritional yeast is not absolutely necessary, but it does help to round  out the flavor. Notice that it's only 1 teaspoon per serving. This amount means it's more of a seasoning, and won't overwhelm the flavor or make it overtly cheesy. 

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