Crustless Salmon Quiche with Fresh Herbs

Crustless salmon quiche is the answer for anyone who wants the comfort of quiche without rolling out pastry. Skipping the crust drops the carbs dramatically and shaves serious time off the prep, so what could be a Sunday afternoon project becomes a 50-minute weeknight bake.

The egg-and-milk custard sets directly against the pie plate, forming a thin golden skin around the edges that does the work a crust normally would.

Canned salmon is the unsung hero here. The pin bones (left in or mashed soft) add calcium, the fat content keeps the quiche moist as it bakes, and the cost per serving is a fraction of fresh fillet.

The quartet of fresh herbs (basil, tarragon, oregano, parsley) keeps the dish from tasting one-note fishy. Tarragon in particular has a natural affinity with salmon that lifts the whole bake.

A layer of sharp cheddar on the bottom melts up through the custard during baking and adds a savory base note.

Kitchen Tips

• Drain the canned salmon thoroughly. Excess liquid will make the custard weep and pool at the bottom.
• Mash the soft pin bones into the salmon. They’re nutritious and disappear into the texture.
• Bake until the center barely jiggles, around 50 minutes at 350°F (175°C). Carryover heat finishes the set.
• Let it rest 10 minutes before slicing. Custard cuts cleaner once the proteins relax.

Variations

• Use canned tuna or smoked trout in place of salmon for a different flavor profile.
• Stir in a handful of chopped spinach or asparagus tips for color and greens.
• Swap milk for half-and-half for a richer, more traditional French-style custard.