Easy Salmon and Broccoli Quiche Recipe {Crustless}

5 from 6 votes

Easy Salmon and Broccoli Quiche Recipe {Crustless}

Looking for a quick and easy salmon and broccoli quiche recipe with all the flavours to feed the whole family in a hurry? I've got you!! This healthy crustless quiche with cooked salmon and broccoli is the perfect everyday lunch, main course dinner or snack.

Pssst.... it's secretly low carb, low fat, keto friendly and is full of anti-inflammatory properties. Let that be our little secret 😜!

Prep Time5

Cook Time45

Total Time50

Course: Main Course, Side Dish

Cuisine: belgian, british, French

Keyword: broccoli, crustless quiche, keto, quiche, red onion, salmon, slimming world

Servings: people

Calories: 182kcal

Author: Vikkie Lee

Equipment

Ingredients

140 g Broccoli florets Chopped into small florets no bigger than 1 inch
1 tablespoon Butter
1 Red onion Halved and finely sliced
4 large Eggs
250 g Natural yogurt (1 cup)
½ teaspoon Salt
1 teaspoon Dried dill
⅓ teaspoon Black pepper
Pinch Cayenne pepper
½ teaspoon Smoked paprika
213 g Canned salmon drained, skinned and last bones removed - Or 120g smoked salmon
40 g Cheddar cheese Coarsely grated (⅓ cup)

Instructions

Now bring a pan of salted water to the boil. Add the broccoli florets, cover and cook for 4 minutes.
Then drain in a colander and cool under a running cold tap.
Next add the butter to a large frying pan and melt.
Add the onions and a good pinch of salt, then gently saute until softened.
This should take about 8-10 minutes. Then transfer into a cold bowl to cool them quickly
Now in a large bowl, whisk the eggs, yogurt, herbs and spices until smooth.
Then stir in the broken salmon, broccoli, cheese and onions.
Spray a 24cm or large quiche dish with oil spray, or grease well.
Then pour over the filling in the dish.
Place on a baking sheet and bake for 35-40 minutes or until set and golden brown

Video

Notes

To speed up cooking the broccoli, you can microwave for 2 minutes with a splash of water
Swap fresh broccoli for thawed frozen broccoli as they are more tender than raw broccoli when defrosted and may not require cooking first. (Try the microwave method above!)
Avoid overcooking as it can turn rubbery due to the low fat content. Remove from the oven when just set in the centre and leave to partially cool for 15-20 minutes on a wire rack
Don't use a springform pan with removeable base as the cream filling will leak out, unless you are lining it with pie dough
If you're worried about the top of your quiche cracking under high heat, you can bake the dish in a bain marie. Just place your full tart tin in a larger baking dish with hot water halfway up the sides of the pie plate. This evenly distributes the heat and prevents it from drying out
Remove any visible bones in your canned salmon, along with the skin and discard. You might want to pat dry salmon chunks with kitchen paper towels if in water to prevent a wet quiche
If you are worried about your quiche filling overspilling in the oven, place the tart pan or pie dish on top of a baking tray

Nutrition