Crustless Salmon Potato Quiche

Overview

Crustless Salmon Potato Quiche on a plate

Crustless Salmon POtato Quiche

By Amy // Posted Jan 22, 2022 // Category Savoury, Tarts and Pastry

If you want to make a fuss-free quiche that crusts itself, this is the quiche to try out. My Crustless Salmon Potato Quiche is very easy to make, healthy and would make the perfect lunch for work or for entertaining. 

I love how creamy and custardy this quiche is, it’s the perfect vessel for the potatoes and salmon. The smoked salmon when baked tastes milder with less fishy aftertaste. It just had a lovely smoked taste and was incredibly juicy.

The addition of dill harmonised the salmon and potato, while the cheese added a beautiful grilled saltiness to quiche. I’d serve this quiche with a wedge of lemon and a light, refreshing salad. 

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tips

1. Ingredients

I haven’t made this quiche using fresh or canned salmon. I do recommend sticking to just smoked salmon for this recipe. The best kinds of all rounder potatoes to use are: Desiree, Spud Light, Nadine, Sebago, and Kennebec. Remember to use room temperature eggs and milk in this recipe to not prolong the baking time with cold ingredients. 

2. Equipment

I used a 25cm by 25cm pyrex dish to make this, but you can also use a deep quiche pan instead. Also, if you have a similar sized casserole dish, that would work as well. Just remember that if the surface area is larger, you might need to shorten the baking time. You need a small pot to precook the potatoes. Also, you’d need a peeler, a medium-sized mixing bowl, and a grater.

3. How do I make this more decadent?

Instead of boiling the potatoes, you can just bake them coated in olive oil and salt in oven at the same temperature of 170C (340F) for around 10-15 minutes instead of boiling them. Also, you can use 300ml of cream instead of milk. Or half milk and cream.

5. Why do you use the bottom rack?

Baking the quiche on the bottom rack helps the quiche form a solid crust. The self-raising flour helps form a beautiful custard and the crust. Remember to put tin foil over the top of the quiche if you think it is browning too much.

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyBeginner

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Yields9 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

 300 g smoked salmon
 300 g potatoes, sliced
 4 eggs, at room temperature
 300 ml whole milk, at room temperature
 ¼ tsp nutmeg
  cup self-raising flour (40gr)
 ½ tsp fine salt
 ½ tsp pepper
 4 tbsp dill, plus extra for garnish
 150 g grated tasty cheese

1

Preheat the oven to 170C (340F). Apply oil spray to a quiche pan or deep pyrex dish. I used a 25cmx25cm glass pyrex dish. Set aside.

2

Prepare the potatoes. Peel and thinly slice the potatoes. Fill a medium sized pot with cold water and place the potatoes inside. Bring to a boil, lower the heat, and simmer until the potatoes are just fork tender.

3

Prepare the egg mixture. Place the eggs, milk, nutmeg, salt, and self-raising flour into a blender and blend until the ingredients are well incorporated. Set aside.

4

Assemble the ingredients. Start by putting a layer of potato at the bottom of the quiche pan. Place the dill on top of the potatoes. Wipe the excess moisture from the salmon and then place it on top of the dill. Place the cheese over the top. Then pour the egg mixture over the cheese. Press the quiche down with a fork to level the ingredients. Arrange the some extra dill on top of the quiche and crack some pepper over the top.

5

Bake for around 40-45 minutes on the bottom rack. The quiche is ready when a knife inserted comes out clean. You can also move the quiche from left to right, if egg spills out from quiche, it is not done. Let rest for around 10 minutes before serving. Once cool, store the quiche in an airtight container for up to 5 days in the fridge. You can freeze it for up to 3 months in a freezer bag.

Ingredients

 300 g smoked salmon
 300 g potatoes, sliced
 4 eggs, at room temperature
 300 ml whole milk, at room temperature
 ¼ tsp nutmeg
  cup self-raising flour (40gr)
 ½ tsp fine salt
 ½ tsp pepper
 4 tbsp dill, plus extra for garnish
 150 g grated tasty cheese

Directions

1

Preheat the oven to 170C (340F). Apply oil spray to a quiche pan or deep pyrex dish. I used a 25cmx25cm glass pyrex dish. Set aside.

2

Prepare the potatoes. Peel and thinly slice the potatoes. Fill a medium sized pot with cold water and place the potatoes inside. Bring to a boil, lower the heat, and simmer until the potatoes are just fork tender.

3

Prepare the egg mixture. Place the eggs, milk, nutmeg, salt, and self-raising flour into a blender and blend until the ingredients are well incorporated. Set aside.

4

Assemble the ingredients. Start by putting a layer of potato at the bottom of the quiche pan. Place the dill on top of the potatoes. Wipe the excess moisture from the salmon and then place it on top of the dill. Place the cheese over the top. Then pour the egg mixture over the cheese. Press the quiche down with a fork to level the ingredients. Arrange the some extra dill on top of the quiche and crack some pepper over the top.

5

Bake for around 40-45 minutes on the bottom rack. The quiche is ready when a knife inserted comes out clean. You can also move the quiche from left to right, if egg spills out from quiche, it is not done. Let rest for around 10 minutes before serving. Once cool, store the quiche in an airtight container for up to 5 days in the fridge. You can freeze it for up to 3 months in a freezer bag.

Crustless Salmon Potato Quiche
Nutrition Facts

Servings 9


Amount Per Serving
Calories 187
% Daily Value *
Total Fat 8.6g14%
Saturated Fat 4.3g22%
Cholesterol 84mg29%
Sodium 962mg41%
Potassium 321mg10%
Total Carbohydrate 11.3g4%
Dietary Fiber 1.2g5%
Sugars 2.3g
Protein 16.3g33%

Calcium 257%
Iron 10%
Vitamin D 102%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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