QUICK and easy crustless smoked salmon and cream cheese quiche recipe (quiche frittata).

The simple 1 bowl recipe, needs only 4 main ingredients and can be prepared in less than 10 minutes.

The healthy crustless salmon quiche that’s gluten-free, freezer-friendly, and a family-friendly keto recipe.

With just 2.2 grams of net carbs in each slice, you can enjoy this filling salmon frittata completely guilt-free!

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Serve this for brunch or enjoy it as a light lunch option along with a salad. It’s sure to be a winner!

Following the success of my crustless bacon and egg pie, here is another variation – but this time it involves smoked salmon so it tastes incredibly luxurious.

What is a crustless quiche (or a frittata)?

A quiche traditionally contains a wheat crust. On the other hand, a crustless quiche will generally have the same egg mixture but baked without a crust, in the oven.

A frittata is often the same egg mixture as a quiche, but it is cooked on the stovetop in a frying pan or skillet and then finished in the oven to create a crispy crust.

It goes by lots of other names too. It might also be known as an egg bake, oven omelet, egg casserole, or baked savory custard.

Because this salmon quiche recipe is crustless, it is naturally wheat-free, gluten-free, grain-free, and nut-free. This makes it suitable for diabetics, coeliacs, nut allergy sufferers, and of course, those on a low-carb diet, keto diet, or high-protein low-carb diet.


4 main ingredients to make a crustless quiche.

Making a smoked salmon crustless quiche (or frittata) is easy and only needs a few simple ingredients.

  • smoked salmon fillet – you can use a fresh raw smoked salmon fillet that has been diced/cubed. You can also use smokd salmon offcuts or cooked salmon leftovers from the night before. Cold smoked salmon slices from the deli also work well.
  • eggs – use whole eggs but if you have any leftover egg whites or egg yolks, you can add a few of those too.
  • cream cheese – always use full fat, not lite, low-fat or spreadable
  • full-fat milk – or double cream, heavy cream
  • salt and pepper – add more or less. Season to your preferred taste
  • dried dill

All quantities, ingredients, and instructions are in the recipe card below.


This crustless quiche recipe is a simple and economical way to make an expensive piece of smoked salmon stretch for a healthy family meal.

This is one of my favorite delicious recipes because it is so easy to make. It has minimal prep time and will become one of your favorite ways to make (and enjoy) wholesome, real food.


In a medium bowl, whisk the eggs, milk (or cream), salt, pepper, and dill. You can use a fork or a small egg whisk.

Egg mixture with fresh dill.


Add the keto smoked salmon and cream cheese – make sure they are both diced small.

Gently fold and mix using a fork or an egg whisk.

Crustless smoked salmon mixture.


Next, you will pour the egg mixture into a greased pie pan or a greased dish that has been lined with baking parchment paper (remember, we are not using a pie crust).

The quiche fillings will become the entire quiche. That’s the beauty of crustless quiches!

Before baking, use a fork to move the smoked salmon pieces around and distribute them evenly so each bite is filled with delicious flavor!

Move the smoked salmon to make sure they are evenly spaced.


Bake at 180C/350F for 30 minutes.

The smoked salmon crustless quiche can be served hot or cold.

Sliced keto smoked salmon crustless quiche

How to bake quiche

You can bake the salmon egg quiche mixture in one large quiche dish, a greased pie dish, or mini muffin tins. My recipe makes enough to fill a regular pie plate.

If I’m doing meal prep, I often opt for the mini version. These mini crustless smoked salmon quiches are perfect for packing a healthy lunch or as a nutritious high-protein snack.

Be careful when you pour the egg mixture into mini muffin pans. It is often easier to use a small quarter cup to scoop the eggs and salmon mixture into each muffin pan. Place a cube of cream cheese into the center.

How to air fry quiche

To cook quichs in the air fryer you need to find a baking that will fit inside your air fryer. There must be at least 1 inch on all sides to allow the heat to circulate evenly.

  1. Preheat your air fryer to 180C/350F.
  2. oil and line your baking dish.
  3. Make the quiche recipe following the recipe card below.
  4. Gently lower your baking dish onto the air fryer wire rack. Ensure there is plenty of space between the ramekin dish and the side of the basket.
  5. Cook for 20 minutes, depending on the size of your air fryer and the size of your baking dish. You may need to bake for a further 10 minutes.

Best keto side dishes (for salmon)

There are so many delicious low-carb and keto side dishes to serve with crustless smoked salmon quiche. Salmon is a versatile family-friendly dinner and so you need to choose quick and easy healthy side dishes the whole family will love.

Here are some of my favorite keto side dishes to serve with salmon.

How to store quiche

Baked salmon crustless quiche

If want to make the quiche ahead of time, use it for meal prep, or store in the freezer, allow the keto smoked salmon quiche to cool completely in the baking dish on a wire rack.

A baked smoked salmon crustless quiche can be frozen in individual portions for a quick and easy high-protein snack. Wrap each slice in baking parchment paper and place in an airtight container to keep the crustless salmon quiche moist.

If you don’t have an airtight container, you can also just store leftovers in a standard pie dish wrapped in plastic wrap.


  • Top with fresh dill. This will add a fresh flavor to your recipe.
  • Sprinkle bagel seasoning on top. Everything bagel seasoning is a really easy way to add flavor to lots of low-carb recipes.
  • Add hot sauce. This will give your crustless keto smoked salmon quiche a fantastic kick.
  • Add a sliced red onion. These are the sweetest onion varieties and add the perfect amount of flavor. Be careful toonly add a few slices. Red onions are a root vegetable and higher in carbs. A little goes a long way with this ingredient!
  • Goat cheese – use goat cheese, feta, or marscapone instead.

Salmon crustless quiche FAQs

Where can I find smoked salmon pieces?

You can usually find smoked salmon in the seafood section of the grocery store. It is sold in vacuum-sealed packs. In a pinch, tinned salmon can also work, just make sure it is boneless so there aren’t bones in the salmon mixture.

Can I use goat cheese instead of cream cheese?

Yes, you can replace the cream cheese in this recipe with goat cheese. Goat cheese has a stronger flavor and a different consistency, but it will still melt and taste wonderful too.

Can I eat this for dinner?

Yes, this will make a delicious light dinner. It is full of healthy fat (it’s one reason I love salmon). Serve it with a simple green salad. You can even add more smoked salmon and some cheese on top of your salad to boost the nutritional value. Or, give my high-protein Ceaser salad a try!

What’s the difference between cold smoked salmon and hot smoked salmon?

Cold smoked salmon is smoked at a lower colder temperature for a longer time than hot smoked salmon. Cold smoked salmon is smooth and creamy and has a velvety texture. Hot smoked salmon is often sturdy and smoked baked.


Crustless Smoked Salmon Quiche Recipe

QUICK and easy crustless smoked salmon and cream cheese quiche recipe. The simple 1 bowl recipe, needs only 4 main ingredients and can be prepared in less than 10 minutes. The healthy gluten-free, freezer-friendly and family-friendly keto recipe.
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Course: Dinner, Lunch, Lunch boxes, Snacks
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Gluten-free salmon quiche, smoked salmon and cream cheese crustless quiche
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10
Calories: 224.6kcal
Author: Thinlicious.com
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  • Measuring cups and spoons
  • Parchment Paper
  • Whisk


  • 500 g salmon fillet diced/cubed
  • 8 eggs – medium
  • 250 g cream cheese diced/cubed
  • 250 ml full fat milk or cream
  • pinch salt and pepper to taste
  • 1 tsp dried dill


  • Whisk the eggs, milk (or cream), salt, pepper, and dill with a whisk or fork.
  • Add the diced salmon and cream cheese.
  • Mix gently with the fork.
  • Pour into a greased dish that has been lined with baking parchment paper. Move the pieces of salmon around until they are evenly distributed.
  • Bake at 180C/350F for 30 minutes.


Serving: 1serve ( serves 10)Calories: 224.6kcalCarbohydrates: 2.3gProtein: 16.8gFat: 15.9gSodium: 160.5mgPotassium: 368.6mgFiber: 0.1gSugar: 2.3gVitamin A: 593.5IUVitamin C: 0.1mgCalcium: 83.5mgIron: 1.1mg

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Recipe Rating


  1. Very, very yummy – thank you again! You are my major source of recipes!!!

  2. Serves 15? And I am assuming the same sized pan as the crustless bacon and egg pie

    1. Oops, I went back and checked and although this is huge, I don’t think it will feed 15. More like 10 slices. Thanks for pointing that out. I measured my baking tray (more like roasting pan) and it measures 25x35cm (10×14 inches). Ive updated the nutrition info. Thanks for letting me know 🙂

  3. is that cheddar crusted on top??

  4. Linda Cunningham says:

    Can you substitute canned salmon for the fresh salmon?

  5. Will this work well with other kinds of fish?

    1. Hmm, not too sure. it would have to be a firm fish that doesn’t release lots of juices as it cooks like some white fish does. I love salmon too much, but maybe a smoked fish would be a great idea?

  6. I made this to enjoy with a friend and it went down a treat. Thank you! I’m going to try it again tomorrow substituting the salmon for bacon and veggies.

  7. I want to make this, but would like to use two filets of leftover blackened salmon. Would you suggest the same baking times and degrees?

  8. Does it work if you cream the cheese with the eggs to make a smooth creamy mix, rather than curbing the cheese?

  9. Very good and easy. I had to cook it another 10 minutes though

  10. Hi Libby! What size dish have you used for this? Is it a 9×13? Can a 10in pie plate also be used or will it overflow?

    1. Yes it is. You could use a smaller dish as it is quite a shallow quiche. Whichever dish you choose, if you have any leftover mixture, you can bake it for 12 minutes or so in small ramekin dishes as a single serving or in muffin tins.

      1. I had that question too 🙂 If you use the 10″ pie pan, would you need to cook it a little longer ? Or is it close enough that the same time would still work? Thanks 🙂

        1. Oooo had a thought… on the size of pan… (you can tell I”m not a baker, lol) Is there a conversion chart somewhere for cooking times in different size pans? That would be awesomely useful!! 🙂

          1. Sorry no. I would be here forever making that, and you can guess someone would come along with another randomly sized pan and want the conversion for that. Gosh – just the thought of making that chart has driven me to head off and make a coffee. 😉

        2. It is close enough to cook the same, but always check the centre to ensure it is cooked all the way through. All our ovens will vary and the settings we use (fan bake, bake, top/bottom bake etc).

  11. Hello, I’m excited to try your recipes!!! My question is… can you freeze quiche?

    1. Absolutely. Make sure it is in an airtight container and defrost with the lid slightly ajar so any condensation doesn’t make the quiche soggy when defrosted.

      1. When you freeze a quiche, how long and at what temp do you reheat it (reheating a whole frozen quiche)? Thanks 🙂

        1. I would freeze for 1 month. Once it is defrosted, reheat in the oven at 180C/350F for 10 minutes per slice or it might require 20 minutes for the entire quiche.

    2. yes, we do all the time

  12. I am concerned about the fat content with the eggs. Can you substitute egg whites for 1/2 to reduce the fat?

    1. No no no. You need all that wonderful healthy fat to keep you sustained and all the wonderful nutrients that egg yolks provide. Read this page which will explain further, and this page to read all about cholesterol and why healthy fat is so important in our meals.

  13. Hi, im in Australia and im not sure the cream cheese is the same thing here. For me cream cheese is what we use in desserts or dips. Please confirm if what your using is more straight cream?? Thanks!!

    1. I’m in NZ so I think we may be able to get the same product. Look at this page with shows you what I keep in my pantry. It is the regular block of Philadelphia full fat cream cheese. Yes the sort you would possibly use in dips and desserts. It is quite adaptable to adding sweet or savoury flavours.

  14. Very yummy! I added in broccoli florets and cherry tomatoes for a bit of extra colour. My toddler loves it too. Great recipes on here thank you.

  15. Teresa Mathai says:

    If I would like to make this also dairy free, any ideas what I should substitute for the cream cheese and milk? The substitutions would also effect cooking times?

    1. You can omit the milk (I add it to make the quiche lighter) and the cream cheese (adds some fat to keep you fuller for longer) but I am unsure of non dairy substitutes. I could perhaps add coconut cream but it would impart a slight coconut flavour.

  16. Hi,just wondering if milk could be sustituted with cream?

  17. Deana Binion says:

    Will I be able to freeze this. It is only me but I like to cook big because I’m busy

  18. I added some capers to the mix….delicious! Like a salmon and cream cheese bagel!

  19. Is there really 500g of salmon in this? Perhaps it’s 50g?

    1. Nope! I put 500g, which is generally one large salmon fillet. It helps to stretch one salmon fillet out between 5 of us. When salmon drops in price we just have salmon baked with salad, but when it is full price, this is the recipe I use. I absolutely adore salmon, just not the price tag.

  20. I never thought of using fish in a baked egg dish like this, but it sounds delicious!

    1. Joan Shelton says:

      5 stars
      Thank you for the beautiful salmon quiche recipe, I loved it, added some red onion what someone suggested, It was very tasty.

  21. Lovely Recipe Thanks! Tried it today. Yumm

  22. Is this uncooked, fresh salmon that is diced? Or is this canned salmon? Is the salmon cooked prior to making this?

    1. I throw chopped raw salmon in this dish. The salmon cooks nicely along with the quiche, so no messing about with pre-cooking is required. My motto is Real Food, Real Easy (otherwise it wont be made)> Enjoy x

      1. Thanks, I want to eat more salmon. Thanks for the recipe. I’ll try it!

      2. I was wondering the same thing. Starting the five day kick start today. Thank you!

  23. Approximately what size baking dish or pie pan did you use?

  24. Hi Libby, thank you for this, what a great recipe. I added halved cherry tomatoes and put the cream cheese in blobs on the top before cooking. Next time I may add cooked mushrooms or steamed broccoli depending on what I have in the fridge – it’s really versatile. I halved the recipe and used a 8″x 8″ baking dish, buttered. 30 mins at 180 and it puffed up and then settled when I took it out of the oven. Superb! Thank you for all your help on my low carb journey x

  25. it is not a quiche is a baked omelette

    1. Margareth says:

      Yes, that was my first thougt too, but it may taste good for that 😉 I will try it today.

  26. Terri Allen says:

    I made these as mini quiches in silicon muffin cups. I used wild caught ti n red salmon much cheaper and easier cna cook shorter time

  27. 5 stars
    This was delicious. I halved the recipe for our family of 3 and found it very filling, so we still had leftovers for lunch a couple of days.I used canned pink salmon and I added some chopped spring onion and extra fresh dill from my garden on top. I also used a low carb wrap on the bottom of my pie plate as a thin base which worked well.

  28. Oh Libby, you have done it again! Delicious.

    1. 5 stars
      I made some adjustments and replaced the salmon with sage sausage. It came out delicious. My family had seconds so now I don’t have leftovers for my 5 day menu. Lol. That’s ok bc they are well too.

  29. Sara Magdalena says:

    I cannot explain how much I dislike salmon. What can I use instead? Makrel?

  30. 5 stars
    This was the best recipe ever ?. The only thing I added was some shallots. My partner went back for seconds ?. Thank you so much for sharing this delicious morsel of a recipe.

    1. Just wondering if this freezes well. I am single mum so dont need large recipes but love putting meals in the freezer

    2. Lizelle Keller says:

      This is a fantastic recipe , I added shallots , red onions , garlic powder , chillis , zucchini slices , spinach and kale .
      It was absolutely Devine.

  31. 5 stars
    This was super yum. I loved the little pops of cream cheese. I used a tin of mackerel instead of salmon, and just shredded it with my fingers before stirring through. I also added a sliced spring onion. Big hit with the whole fam!

  32. 5 stars
    What size dish do I use

  33. 3 stars
    Thank you for the recipe. I make hot smoked salmon quiche but was looking for a crustless recipe for my keto diet. I was surprised to see you use cream cheese. It seems bland and I want something that is full of flavour. Gruyere is my cheese of choice. Wouldn’t it be boring if we all liked the same things!

    1. Gruyere cheese sounds delicious! If you decide to make it please let us know how it turns out. Thanks!