Amazing smoked salmon flavor with creamy goat cheese gently encased in this easy to make, mouth-watering crustless quiche!
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Quiche is typically a transitional type meal that crosses between breakfast and lunch or what most consider a brunch type meal . But, with the rich smoky flavors of salmon in this crustless quiche, you could even serve it as a dinner entrée with a side salad.
And talk about a meal that is loaded with nutrients! This Keto Smoked Salmon Crustless Quiche could very well considered a Keto super power meal.
It's absolutely loaded with protein and healthy fat! And because this is a crustless quiche, you don't have all those pesky carbs to worry about usually found in the crust of traditional quiche.
If you love salmon, then this Salmon Crustless Quiche comes with a warning. After the first bite you take into this savory and pillowy delight, you'll be addicted! It's just that good and it's guaranteed to be your favorite go-to Keto quiche recipe.
What's in Keto Smoked Salmon Crustless Quiche
- Smoked salmon
- Monterey jack cheese
- Goat cheese
- Heavy cream
*Exact measurements are listed in the recipe card below.
How to Make Keto Smoked Salmon Crustless Quiche
Preheat oven to 350F.
Chop up the chives and add them over the salmon.
Then add the Monterey Jack cheese.
Pour the egg mixture and crumble the goat cheese on top, and finally add the remaining pieces of salmon.
Bake for 35 minutes or until the eggs have set.
Allow to cool for a few minutes before cutting into wedges and serving. Store leftovers in an airtight container for up to several days.
Tips for the Perfect Crustless Quiche
Quiche is basically one of those fail-proof type recipes. However, here are a few tried and true tips to make sure your quiche turns out perfect every time.
Why is My Quiche too Loose or Watery?
Eggs need protein to help set them. If you add to much heavy cream to the mixture, it will result in the quiche being too soft or runny.
How do I Keep Crustless Quiche from Sticking?
Do I Have to Let Keto Salmon Crustless Quiche Cool Before Cutting?
A good rule of thumb on cooling most any type of quiche is to allow it to cool slightly, but still serve when warm. So allow 10-15 minutes of cooling before you cut into it. Trust me, it's worth the wait!
What Goes with Crustless Quiche?
There are so many options for what to serve along with your Salmon Crustless Quiche. A simple green salad with some homemade Bacon Ranch Dressing would be a great option.
During the cold winter months, a side cup of piping hot Broccoli Cheddar Soup would be ideal. Or if you're wanting to keep things light, just serve up with some of your favorite berries!
Can I Make this Recipe as Mini Quiche?
What are the Carbs in Crustless Quiche?
If you are on Keto or a low carb diet, you couldn't ask for a better low carb brunch recipe. Because this is a crustless quiche recipe, you are saving on most the carbs.
This Smoke Salmon Keto Quiche only has 2 grams of carbs per serving!
Can I Freeze Leftover Crustless Quiche?
You sure can! There's nothing to it. Just allow the quiche too cool completely. Leaving it in the dish you baked it in, double wrap it with plastic wrap and stick it in the freezer. It will keep perfectly fine for up to 3 months frozen.
Another one of the beautiful things about crustless quiche is there is no need to thaw it before cooking it. Preheat the oven to 350F degrees and bake for about 45 minutes.
More Keto Salmon Recipes
- Bang Bang Salmon Cakes
- Spinach Artichoke Stuffed Salmon
- Baked Salmon with Creamy Dill Sauce
- Smoked Salmon Cucumber Bites
- Asian Glazed Salmon
- Cajun Salmon Alfredo
- Easy Salmon Piccata with Spinach
More Keto Breakfast Recipes
- Eggs Benedict
- Blueberry Muffins
- Italian Sausage and Spinach Quiche
- Sausage Gravy & Biscuits
- Fluffy Pancakes with Strawberry Sauce
Keto Smoked Salmon Crustless Quiche
- 5 ounces smoked salmon
- 1 cup Monterey jack cheese, shredded
- ⅓ cup goat cheese, crumbled
- 6 whole eggs
- ⅔ cup heavy cream
- 1 tablespoon fresh chives, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 350F.
- Chop up the chives and add them over the salmon. Then add the Monterey jack cheese. Pour the egg mixture and crumble the goat cheese on top, and finally add the remaining pieces of salmon.
- Bake for 35 minutes or until the eggs have set. Allow to cool for a few minutes before cutting into wedges and serving. Store leftovers in an airtight container for several days or freeze.