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Crab and Smoked Salmon Crustless Quiche

crab and smoked salmon crustless quiche overhead shot

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.

“You won’t miss the crust in this delicious Crab and Smoked Salmon Crustless Quiche”.

 

Crab and Smoked Salmon Crustless Quiche


 

The making of Crab and Smoked Salmon Crustless Quiche

A printer-friendly recipe card is located at the bottom of this post

 

crab and smoked salmon crustless quiche overhead shot

 

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 buying crab meat

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.

Onto the Salmon

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.

Crustless, not gutless

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.

Cheesy cheeses – Whatever just keep the ratio to eggs and milk

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.

 

 

crab and smoked salmon crustless quiche on a plate

 

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 lunchtime, just zap it for a minute in the microwave and add a green salad. Easy peasy!

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 Fourier 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? 

Yield: 8 servings

Crab and Smoked Salmon Crustless Quiche

crab and smoked salmon crustless quiche overhead shot

“You won’t miss the crust in this delicious Crab and Smoked Salmon Crustless Quiche”

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 15 minutes
Total Time 1 hour

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

Instructions

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

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 302Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 205mgSodium: 653mgCarbohydrates: 11gFiber: 1gProtein: 19g

Nutritional values may not be 100% accurate

13 Responses

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

    1. 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

  2. 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!!!!

    1. 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

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