Instructions:
Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a similar-sized baking dish with cooking spray or olive oil.
Prepare the Salmon and Broccoli: If not already cooked, cook your salmon fillet by baking or pan-searing it. Once cooked, flake the salmon into bite-sized pieces. Steam or blanch the broccoli florets until just tender, then chop into smaller pieces.
Prepare the Egg Mixture: In a medium bowl, crack the eggs and beat them lightly. Add in the milk, garlic powder, onion powder, salt, and pepper. Mix until fully combined.
Assemble the Quiche: Place the flaked salmon and broccoli pieces into the prepared baking dish. Pour the egg mixture evenly over the top. Sprinkle the grated cheese over the surface for a cheesy finish.
Bake the Quiche: Place the dish in the preheated oven and bake for 30-35 minutes, or until the quiche is set and the top is lightly golden. A knife inserted into the center should come out clean.
Cool and Serve: Let the quiche cool for a few minutes before slicing. Garnish with fresh herbs if desired, and serve warm.
Tips for Serving and Storing:
Serving Suggestions: This quiche pairs wonderfully with a simple side salad or roasted vegetables for a complete meal. For brunch, serve with fresh fruit or a crusty baguette.
Storing Leftovers: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual slices for about 30-60 seconds or warm in the oven at 350°F (175°C) for 10-15 minutes.
Freezing: You can freeze individual slices for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. Thaw overnight in the fridge before reheating.
Variants:
Vegetarian Version: Omit the salmon and replace it with extra vegetables such as mushrooms, spinach, or bell peppers for a vegetarian-friendly quiche.
Smoked Salmon Twist: For a more flavorful variation, try using smoked salmon instead of cooked salmon for an added smoky depth of flavor.
Cheese Varieties: Experiment with different cheeses like feta, goat cheese, or Swiss to alter the flavor profile of the quiche.
FAQ:
Can I make this quiche ahead of time? Yes! You can prepare the quiche the night before, store it in the fridge, and bake it the next day. Just make sure to cover it tightly before refrigerating.
Can I use frozen broccoli? Absolutely! Frozen broccoli can be used, but make sure to thaw and drain it thoroughly before adding it to the quiche to avoid excess moisture.
What if I don’t have fresh salmon? Canned or smoked salmon works as great alternatives. Just be sure to drain canned salmon and flake it before adding it to the quiche.
Can I use a different type of milk? Yes, feel free to substitute with almond milk, oat milk, or any other dairy-free milk of your choice for a lactose-free version.
How can I tell when the quiche is done? When the quiche is finished baking, the top should be golden, and the center should be firm. If you insert a knife into the center, it should come out clean, with no liquid egg remaining.
This No Dough Quiche with Salmon and Broccoli is a nutritious and quick meal that will satisfy your taste buds and keep you coming back for more! Enjoy the rich flavors without the fuss of a traditional crust.
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