Crab and Smoked Salmon Crustless Quiche

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Servings : Prep Time : Cook Time : Ready In : Crab and Smoked Salmon Crustless Quiche is a perfect meal, any time of the day. Since it's crustless, it's also gluten-free.

crab smoked salmon crustless quiche

This recipe for Crab and Smoked Salmon Crustless Quiche is perfect for a Sunday Brunch, or lunch, or even an everyday dinner. The combination of fresh lump meat crab, flaked along with smoked salmon, mild cheese and the eggy creamy custard speckled with green onion and red bell pepper, well, it’s almost like eating a crab cake…but not.

A quiche is perfect for any meal

When looking for crab meat, fresh is always best. If using canned crab, be sure to look for a good quality one in the refrigerated section of your store or fish market. PLEASE PLEASE PLEASE do not buy one of those cans that they sell next to the tuna fish on the grocery store shelf. THAT crab has no texture, it has no flavor, it is useless. It does not belong in your food, or your mouth. Well, perhaps unless you are making a crab salad for a sandwich, in which case, go ahead and mix that mayo in and spread it on. It might be good enough for that.

The smoked salmon needs to be “hot” smoked and preferably wild caught. Do not use what is commonly called “lox” or cold cured salmon. This is great on bagels with cream cheese, but not perfect for this dish. You really want to have a slightly oily flaky  salmon in  Crab and Smoked Salmon Crustless Quiche.

Wanting to watch the calories in the dish, I omitted the crust. I find that I don’t miss it all that much. If you want to have a crust, go ahead. Blind bake it first, then add the fillings and proceed. If you crust it, you will add another 120 calories and about 8 grams of fat, and it will go from being gluten-free to being not gluten-free but these are decisions for you to make for yourself.

Without the crust, but with cheese. Yes. Nice oozy gooey rich flavorful cheese. Actually, I used some fairly mild, highly meltable cheeses, havarti, fontina and gouda. As always, you can change the cheese to whatever you like, just keep the ratio the same, 8 ounces (by weight) cheese, 6 large eggs, to 1 cup cream, or in my case, half and half.  And because my mind was thinking “Crab Cakes” when I came up with this recipe, I added sautéed onion and red pepper, along with fresh green onion, dill weed, tarragon and Old Bay Seasoning, classic crab cake fare.

 

 

I made these quiches in smaller casserole dishes, so my cooking time was cut to only 30 minutes. If you use a larger pie dish, then probably be closer to 45-50 minutes to cook through. This quiche freezes beautifully so after we ate our fill, I cut the remaining quiche into serving portions, wrapped them in plastic wrap and put them into the freezer for a grab and go lunch option. Let the quiche thaw in the refrigerator and come lunch time, just zap it for a minute in the microwave and add a green salad. Easy peasy!

 

 

Crab and Smoked Salmon Crustless Quiche

Ingredients

  • 6 ounces good quality lump crab meat, check for any shells
  • 2 ounces smoked salmon (not lox)
  • 1/2 cup diced red bell pepper (about 2 1/4 ounces)
  • 1/2 cup diced onion (about 2 1/4 ounces)
  • 2 - 3 green onions, minced (about 1/3 cup or 3/4 ounces)
  • 1 teaspoon butter or olive oil
  • 3 ounces Havarti cheese, shredded
  • 3 ounces Fontina cheese, shredded
  • 2 ounces Gouda cheese, shredded
  • 6 large eggs, beaten
  • 1 cup half and half, cream or whole milk
  • 1 tablespoon minced fresh dill weed, or to taste
  • 1 tablespoon minced fresh tarragon, or to taste
  • 1 1/2 teaspoons Old Bay Seasoning, or to taste
  • Salt and freshly ground pepper, to taste

Method

Step 1

Heat oven to 350°F.

Melt the butter in a small sauté pan over low heat, add the chopped bell pepper and onion, cook slowly until softened, about 3 minutes. Turn off heat and allow to cool. Set-aside.

Step 2

Gently mix the crab, smoked salmon, cooled pepper/onion mixture and green onions in a large bowl.

Mix the cheeses together.

Step 3

Spray the bottom of a 9 inch pie dish or individual casserole dishes. Layer the bottom with the cheese (divide evenly if making individual servings); top with crab/salmon mixture. Whisk the eggs with the half and half, add the dill, tarragon, Old Bay and salt and pepper. Gently pour over the top of your fillings, making sure to cover them evenly. Place in the middle of the hot oven and cook, 45-50 minutes if using a standard pie dish, or 25-30 minutes if making smaller individual portions. The quiche should be set, but with just a bit of wiggle left in the middle. Let sit for 5 - 10 minutes before serving.


 

LindySez: As we were enjoying this as Sunday Brunch, we also enjoyed it with some Sparkling wine, this time an actual and real Champagne, Phillippe Fourrier 100% Pinot Noir Rose that my hubby snagged for a song from Wines Til Sold Out. A fantastic off dry sparkler that went perfectly with the dish. I mean really, rose and smoked salmon? How can you go wrong. 


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Recipe Comments

  1. posted by Brian on April 17, 2015

    Fantastic dish…’cuz it’s all the flavor of quiche and half the calories since it is crustless!
    nice job Lindysez!

      Reply
  2. posted by Tracy | Baking Mischief on April 23, 2016

    This sounds fantastic. Crustless quiche is such a great way to lighten up a dish and still have it taste fantastic. And thanks for the specifics on the seafood ingredients!

      Reply
    • posted by LindySez on April 24, 2016

      It really is good, without needing a crust. Cheers

        Reply
  3. posted by Mica @ Let's Taco Bout It Blog on April 23, 2016

    This looks fantastic. My OH is a salmon fanatic. He’s going to go crazy for this one!

      Reply
    • posted by LindySez on April 24, 2016

      My OH is a crab fanatic, as well as a lover of smoked salmon so this dish was designed with him in mind. I think yours will love it too! Thanks for stopping by. Cheers

        Reply
  4. posted by Ariana Omipi @ Ari Eats on April 23, 2016

    Yum! I’m about to get back into eating low carb and this will be perfect!

      Reply
    • posted by LindySez on April 24, 2016

      It’s great for low-carb and gluten-free eaters…and it’s easier without the crust too! Cheers

        Reply
  5. posted by Claire on April 23, 2016

    I love everything about this.
    Firstly – crab and smoked salmon – YUM!!!
    Secondly – Crustless – Nothing to go soggy in the lunch box
    Thirdly – posh enough to serve for company

    I am sure there is more. But seriously YES!!!!

      Reply
    • posted by LindySez on April 24, 2016

      Thank you. I think you nailed the three main points well. Cheers!

        Reply
  6. posted by Emma @ Supper in the Suburbs on April 24, 2016

    I am a BIG fan of quiches – not going to lie I do prefer a crust but I think I could forgive the lack of pastry for a quiche filled with such lovely seafood. Great recipe!

      Reply
    • posted by LindySez on April 24, 2016

      I admit I’m a sucker for a good crust, but really didn’t miss it all that much. Trying to lighten it up and go low-carb, but I’ve made it with crust and it’s super yummy either way. Cheers

        Reply

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Nutritional Info

This information is per serving.
  • Calories
    247
  • Fat
    18g (10g Sat, 5g Mono, 1g Poly)
  • Protein
    18g
  • Carbohydrates
    4g
  • Dietary Fiber
    trace
  • Cholesterol
    222mg
  • Sodium
    556mg
  • As always, provided for your informations, but not guaranteed to be 100% accurate. I'm a cook, not a scientist.

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