Smoked Salmon Quiche
Cream Cheese and Broccoli Crustless

This crustless smoked salmon quiche with cream cheese and broccoli is perfect for low carb and gluten free diets. Perfect for a healthy breakfast or a chic picnic, this gluten-free and low-carb quiche combines smoked salmon with creamy textures and garden-fresh broccoli.

It's only 15 Weight Watcher smart points as well - so a generous quarter is 4 points. Add some new potatoes and salad, fat free dressing and you've got a super tasty meal for around 9 points.

Being crustless, it's quick to put together and if you're not a pastry expert, then you'll love this.

It makes a great base recipe for a number of different quiches - I use chopped vegetables or cubed ham as well which are also low carb. 

Mix and match is the perfect way to learn how to cook 'on the fly'. A few basic recipes  and then change them to suit what's in the cupboard. 

I've done a video - it's one of my first, so hopefully things will improve ;-) 

Please give it a thumbs up and subscribe to my channel. I need all the encouragement I can get - it's so nerve wracking! 

There are links to a couple more quiches and a tutorial on making shortcrust pastry at the bottom of this recipe. The filling I've made here would work just as well in a pastry case. 

Crustless Smoked Salmon Quiche: A Low-Carb Delight

Ingredients:

• 1 pack smoked salmon offcuts
• 1/2 tub low fat cream cheese
• 1 cup cooked broccoli or asparagus
• 2 eggs
• 1 tablespoon water
• pepper
• tablespoon chopped herb - dill, parsley or chives

Method

1. Set your oven to 350F, 175C or Gas Mark 4 whilst you assemble the quiche.
2. Spray an 8" shallow dish with oil.
3. Arrange the smoked salmon on the base - spread it evenly.
4. Divide the cream cheese into four and place it evenly around the dish.
5. Arrange the broccoli or asparagus in between.
6. Beat the eggs with a tablespoon of water, ground black pepper and some herbs of your choice.
7. Pour the egg mixture over.
8. Into the oven for around 30 minutes - the top should be set firm, give it another five minutes or so if it's not.
9. Let the smoked salmon quiche cool in the dish for ten minutes or so, that will make it easier to remove cleanly.
10. I like to serve this with some new potatoes and chopped salad. I use either low fat mayonnaise or a fat free dressing. 

This is perfect for picnics - it's just as tasty cold.

Smoked salmon 

The salmon you use for a smoked salmon quiche does not need to be the expensive slices that you would use for a traditional starter, arranged artistically on a plate. Most supermarkets offer 'offcuts' which are a fraction of the price of the slices. It is a super economical way of getting all the taste with not all the expense!  I use them for quiches and pates. They generally have a good shelf life, but I freeze them as well. They defrost quite quickly and are a great standby for a tasty meal. I will buy two or three when I see them and I would normally use them within three months or so. I will use one that week and then freeze a couple for later use. 

The pages I've linkd below may be of interest to you as well.  There are some pastry alternatives for a smoked salmon quiche and a seafood quiche for those who are not looking for 'low carb' or gluten free recipes. Plus a straightforward way of making shortcrust pastry if you want to give it a try - you can always use ready made pastry or even a pre made pastry case if you prefer. 

Small amounts of leftover seafood can be used up in quiches (as can small amounts of meat or vegetables). It's a great way of using up what I call 'fridge gravel' the ends of deli meats, half a pepper, a rogue spring onion or two, cooked vegetables, ends of cheese - anything really. You can make some pastry, line a flan dish, scatter the chopped 'fridge gravel' and pour over some beaten eggs, seasoned with herbs, salt and pepper and mixed with milk or water. Then bake in a moderate oven until it is set. 

Add a salad and potatoes or buttered bread and you've got a nutritional meal, which won't have cost you a fortune. Few of us like to waste food, it's not cheap these days and using up leftovers is one way of reducing our overall food bill. 

Cold quiches are great for picnics or packed lunches for work or school - a change from rounds of sandwiches. 

Seafood Quiche Recipes

Smoked Salmon Quiche

Shortcrust Pastry Tutorial

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