Crustless smoked salmon and goat cheese quiche delivers everything good about the French classic without the heavy pastry. Flaked smoked salmon, tender leeks, mushrooms, red pepper, and tangy goat cheese sit under a fluffy, well-seasoned egg custard. It's brunch, lunch, or a light dinner that feels properly elegant.
Say hello to your new favorite brunch! This Crustless Smoked Salmon and Goat Cheese Quiche is everything you love about the classic French dish—creamy, savory, and utterly sophisticated—but without the heavy crust. We’re swapping pastry for a powerhouse of flavor with tender leeks, sweet red peppers, and earthy mushrooms. The smoky salmon, tangy goat cheese, and a perfectly seasoned, fluffy egg custard come together in a beautiful, protein-packed meal that’s as perfect for a lazy Sunday morning as it is for an elegant lunch. It’s pure indulgence, made healthy!
Ingredients
• What You’ll Need
• 1 tablespoon (15 ml / 0.5 fl oz) coconut oil, or butter for sautéing
• 1 cup / 100g (3.5 oz) leeks, white and light green parts only, thinly sliced
• ½ cup / 75g (2.65 oz) red bell pepper, finely chopped
• 4 ounces / 115g (4.1 oz) raw mushrooms, sliced
• 2 tablespoons fresh thyme, finely chopped
• 6 ounces / 170g (6 oz) smoked salmon, flaked or roughly chopped
• 4 large eggs
• 1 ½ cups / 360ml (12.2 fl oz) unsweetened almond milk
• ¾ cup / 115g (4.1 oz) crumbled goat cheese
• 1 teaspoon dry mustard powder
• 1 teaspoon (5 ml / 0.2 fl oz) paprika, sweet or smoked
• ½ teaspoon Celtic sea salt, or to taste
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper, or more to taste
Instructions
1. How to Make It
2. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate. In a medium skillet over medium heat, melt the coconut oil. Add the sliced leeks and sauté until they begin to soften, about 3-4 minutes. Add the mushrooms and cook for another 2 minutes, then stir in the red peppers and a pinch of salt. Cook for 3-4 minutes more until the vegetables are tender. Remove from heat and stir in the fresh thyme.
3. Evenly scatter the flaked smoked salmon across the bottom of the prepared pie plate. Top with the sautéed vegetable mixture, then sprinkle the crumbled goat cheese over the vegetables.
4. In a separate bowl or a blender, combine the eggs, almond milk, dry mustard, paprika, salt, pepper, and cayenne. Whisk vigorously or blend until the mixture is smooth, frothy, and well-combined.
5. Gently pour the egg custard mixture over the in the pie plate. Bake for 35 to 50 minutes. To check for doneness, gently shake the dish; the edges should be set, but the center should have a slight jiggle. If the top begins to brown too quickly before the center is set, loosely cover it with aluminum foil.
6. Remove the quiche from the oven and let it rest on a wire rack for at least 5-10 minutes. The residual heat will finish cooking the center, allowing it to set perfectly. Slice and serve warm.
Nutritional Information
• This ‘Healthified’ quiche offers a significant improvement over its traditional counterpart, packing more protein and fewer carbs into every delicious bite.
• TRADITIONAL QUICHE (per serving): 716 Calories, 47g (1.66 oz) Fat, 22g (0.78 oz) Protein, 42g (1.48 oz) Carbs, 3g (0.11 oz) Fiber
• THIS HEALTHY QUICHE (per serving): 363 Calories, 25g (0.88 oz) Fat, 27g (0.95 oz) Protein, 8g (0.28 oz) Carbs, 2g (0.07 oz) Fiber
Pro Tips
• For the best texture, allow the quiche to rest for at least 10 minutes after baking. This allows the custard to fully set, making it much easier to slice and serve.
• Don’t have goat cheese? Crumbled feta, Gruyère, or even a sharp white cheddar would be delicious substitutes.
• To save time, you can sauté the vegetables a day in advance. Store them in an airtight container in the refrigerator until you’re ready to assemble the quiche.
• For a creamier custard, you can substitute the almond milk with an equal amount of half-and-half or full-fat coconut milk, but be mindful this will alter the .
FAQ
Q: Can I make this crustless quiche ahead of time
A: Yes, this crustless smoked salmon quiche is perfect for making ahead. You can bake it completely, let it cool, and store it covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven. You can also prepare the sautéed vegetable mixture a day in advance to save time.
Q: What can I substitute for goat cheese in this recipe
A: If you’re not a fan of goat cheese, several other cheeses work beautifully. Try using crumbled feta for a similar tangy flavor, or shredded Gruyère or sharp white cheddar for a richer, nuttier taste in your smoked salmon quiche.
Q: Is this smoked salmon quiche recipe healthy
A: Absolutely! This is a healthy quiche recipe designed to be low-carb and high in protein. By removing the crust and using almond milk, it has significantly fewer calories and carbs than a traditional quiche, making it a great gluten-free and nutritious option for brunch or lunch.
Q: How do I know when the crustless quiche is done baking
A: The quiche is done when the edges are set and golden, but the center still has a slight jiggle when you gently shake the pan. It will continue to set as it rests for 5-10 minutes after you remove it from the oven, which is a crucial step for the perfect texture.
Pro Tips
- Let the quiche rest for at least 10 minutes after baking — the custard finishes setting and slices cleanly instead of running.
- Sauté the leeks, mushrooms, and red pepper a day ahead and refrigerate them in an airtight container to make assembly quick.
- For a creamier custard, swap the almond milk for an equal amount of half-and-half or full-fat coconut milk, keeping in mind it changes the macros.
- Check doneness by gently shaking the dish: the edges should be set while the center still has a slight jiggle. If the top browns too fast, cover it loosely with foil.
- No goat cheese? Crumbled feta brings a similar tang, while Gruyère or sharp white cheddar give a richer, nuttier result.
Frequently Asked Questions
Can I make this crustless quiche ahead of time?
Yes — bake it fully, cool, and store it covered in the refrigerator for up to 3 days, reheating slices in the microwave or oven. The vegetable mixture can also be made a day ahead.
What can I substitute for goat cheese in this recipe?
Crumbled feta for a similar tangy flavor, or shredded Gruyère or sharp white cheddar for a richer, nuttier taste.
Is this smoked salmon quiche recipe healthy?
It's low-carb and high-protein: removing the crust and using almond milk cuts the calories and carbs sharply compared with traditional quiche, and it's gluten-free.
How do I know when the crustless quiche is done baking?
The edges are set and golden while the center still jiggles slightly — it keeps setting during the 5-10 minute rest after leaving the oven.
Recipe card below.
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Crustless Smoked Salmon and Goat Cheese Quiche
Ingredients
Method
- How to Make It
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate.
- In a medium skillet over medium heat, melt the coconut oil.
- Add the sliced leeks and sauté until they begin to soften, about 3-4 minutes.
- Add the mushrooms and cook for another 2 minutes, then stir in the red peppers and a pinch of salt.
- Cook for 3-4 minutes more until the vegetables are tender.
- Remove from heat and stir in the fresh thyme.
- Evenly scatter the flaked smoked salmon across the bottom of the prepared pie plate.
- Top with the sautéed vegetable mixture, then sprinkle the crumbled goat cheese over the vegetables.
- In a separate bowl or a blender, combine the eggs, almond milk, dry mustard, paprika, salt, pepper, and cayenne.
- Whisk vigorously or blend until the mixture is smooth, frothy, and well-combined.
- Gently pour the egg custard mixture over the in the pie plate.
- Bake for 35 to 50 minutes. To check for doneness, gently shake the dish; the edges should be set, but the center should have a slight jiggle. If the top begins to brown too quickly before the center is set, loosely cover it with aluminum foil.
- Remove the quiche from the oven and let it rest on a wire rack for at least 5-10 minutes. The residual heat will finish cooking the center, allowing it to set perfectly.
- Slice and serve warm.
- Don't have goat cheese? Crumbled feta, Gruyère, or even a sharp white cheddar would be delicious substitutes.
