Dairy-Free Smoked Salmon Crustless Quiche
Prep time
Cook time
Total time
This recipe started as a Dutch baby, but evolved to become a creamier, quiche-style recipe. It's rich and flavorful.
Recipe type: Breakfast
Cuisine: American
Serves: 2 to 4 servings
  • 2 ounces cashews (can sub almonds)
  • 1 cup unsweetened dairy-free milk alternative
  • 4 medium eggs
  • 1 tablespoon tahini
  • 4 teaspoons nutritional yeast (optional)*
  • ¾ teaspoon dried dill or a scant tablespoon fresh dill
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 4 ounces smoked salmon, flaked or diced
  • ½ tablespoon oil (your choice) or dairy-free margarine
  1. Preheat your oven to 425ºF
  2. Grind the cashews in a spice grinder for about 30 seconds, or until they turn into a powder.
  3. In a medium-sized bowl, whisk together the cashews, milk alternative, eggs, tahini, nutritional yeast, dill, onion powder, and salt. Stir in the smoked salmon.
  4. Place the oil or margarine in a 9″ pie plate, or divide it between four ramekins. Place the dish(es) in the oven to warm up for a few minutes. Remove and make sure the oil/margarine nicely coats the bottom of the dish.
  5. Give the egg mixture another quick whisk, and pour it into your prepared dish(es). Bake for about 25 minutes, or until the egg dish is nice and puffed, and just beginning to brown. It will deflate upon removal from the oven, so if you want a picture, be quick!
*You can use more or less nutritional yeast based on your tastes, or omit it altogether. I wasn’t really going for “cheesy” which is why I didn’t use a bunch, but rather a well-rounded and slightly bold/hearty flavor.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/smoked-salmon-crustless-quiche