Crustless Broccoli and Salmon Quiche
This crustless quiche brings together tender broccoli and smoky salmon in a creamy egg and sour cream filling, with no pastry base to fuss over. It makes a wonderfully easy midweek family meal, but it's just as at home on a buffet table, since it tastes great whether served warm or cold. It comes together quickly and with very little effort. If you fancy, top it with a little Parmesan before baking, or add dill and fresh herbs to suit your taste.
Ingredients
- 500 g broccoli
- 100 g smoked salmon
- 200 g cottage cheese
- 250 g sour cream
- 5 eggs
- salt and freshly ground pepper, to taste
- nutmeg, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 370 kcal | 1,480 kcal |
| Carbohydrates | 7 g | 28 g |
| Protein | 26 g | 104 g |
| Fat | 26 g | 104 g |
| Fibre | 3 g | 12 g |
| of which sugar | 4 g | 16 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 200C (fan 180C).
- Cut the broccoli into florets, peel the stalk a little if needed, and steam the florets for no more than 5 minutes to par-cook.
- Meanwhile, slice the smoked salmon into fine strips.
- In a bowl, whisk the cottage cheese, sour cream and eggs until smooth, then season with salt, pepper and nutmeg.
- Spread the par-cooked broccoli and salmon strips evenly over a quiche dish or springform tin. Grate over a little extra nutmeg if you like.
- Pour the egg and sour cream mixture evenly over the broccoli and salmon.
- Bake in the preheated oven for about 30 minutes, until the filling is set and lightly golden.
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Nutrition facts per serving (estimate)
| Calories | 370 kcal |
|---|---|
| Carbohydrates | 7 g |
| Protein | 26 g |
| Fat | 26 g |
| Fibre | 3 g |
| of which sugar | 4 g |
Frequently asked questions
Can I eat this quiche cold?
Yes, this quiche tastes great both warm and cold, making it ideal for buffets or meal prep.
Is this quiche really gluten-free?
Since the recipe has no pastry base, the quiche is naturally gluten-free. Just check the ingredient list on the smoked salmon you buy to be sure.
What variations can I try?
You could add sun-dried tomatoes, pine nuts or fresh salmon, for example. Double cream works well in place of sour cream, and dill, basil or Parmesan are easy ways to switch up the flavour.
Which tin is best for baking the quiche?
Both a classic quiche dish and a springform tin work well. The key is that the dish is deep enough so the egg mixture doesn't overflow.
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