Crustless Quiche
Crustless Quiche

Crustless Quiche

Chef Dawn Ludwig
Remembering to add variety to your diet can fall to the wayside once you’ve established go-to recipes that you make all the time. One of the best way to combat that, is by simply coming up with new and different versions of recipes you already love and are comfortable making. This crustless quiche recipe is a combo of a couple recipes from Always Delicious.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer, Breakfast, Snack
Cuisine American
Servings 12 muffins


  • 9 eggs
  • 2 cups baby spinach, chopped
  • 3 ounces smoked salmon, chopped
  • 5 ounces shredded cheddar cheese
  • oil, to grease muffin tins


  • First, preheat oven to 350°F.
  • Mix all ingredients except oil in a large mixing bowl.
  • Next, oil 12 muffin tins and then pour the mixture into the tins. Bake at 350°F for about 15 minutes.
  • Done! So grab-n-go easy. They freeze well too!


Nutrition (Per Muffin)

Fat: 8g
Carbohydrates: 1g
Protein: 9g
Calories: 110
Keyword Keto-friendly

Quiche Pancakes

This is a cool new recipe that Benji and I made as bite-sized snacks for his class on MCAS testing day. We used the Bacon Cheddar Quiche recipe (ALWAYS DELICIOUS pg 94), but omitted the crust and subbed smoked salmon for the bacon. For a vegetarian option, we also did just egg and cheese in some.

Then, we turned them into mini egg pancakes and mini egg muffins. The kids devoured them and asked for more! SUPER easy. Here’s how: Mix the eggs, cheese, salmon, salt and pepper together in a large mixing bowl. Scoop 1 TBS at a time onto a hot oiled skillet. Turn once as eggs start to set to lightly brown each side.

Another cooking option is to oil mini muffin tins. Then use 1 TBS of the mixture per tin and bake at 350F for about 15 minutes. Serve or store in the fridge for a grab and go breakfast or snack. YUM!