Smoked Salmon Crustless Quiche that’s Naturally Dairy-Free & Gluten-Free


Since my last Dutch Baby venture was such a dee-licious success, I set out to create a savory version the other day. But, I couldn’t stop with that one challenge alone. This time I went for grain-free as well. In the end, it was more of a smoked salmon crustless quiche than dutch baby, but no complaints here.

Dairy-Free Smoked Salmon Crustless Quiche - Grain-Free.

At first I used ground almonds, and was surprised at how bready the first trial turned out. It was good, but somehow the texture didn’t really go with the flavor. So in round two, I switched to cashews, using half the amount, and a star smoked salmon crustless quiche was born!

I have never really had a quiche, so I turned to my husband for his taste-testing expertise. He said, “It’s kind of like a quiche, but different. It’s good though!”

Reader Raves: Smoked Salmon Crustless Quiche

I originally shared this recipe on my old blog, where it received this helpful feedback:

I Googled and found your recipe tonight (I needed inspiration for dinner!). I had enough smoked salmon for a double batch, so I made them in ramekins and a dish. My daughters (7, 5 & 4) enjoyed eating their little round quiches (with homemade sauerkraut and homemade sour cream on the side) and came back for more. My 18 mth old even enjoyed her slice. Thanks for your recipe, it is still being enjoyed years after you posted it. ? ~ Sheridan

Dairy-Free Smoked Salmon Crustless Quiche - Grain-Free.

Special Diet Notes: Smoked Salmon Crustless Quiche

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, and optionally paleo.

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.

For More Dairy-Free & Gluten-Free Recipes, Get Eat Dairy Free!

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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