A rich low carb pastry case that makes a light salmon quiche with added broccoli and dill makes for a delicious lunch. Enjoy a slice warm from the oven or cold for lunch. Perhaps for breakfast too!
One of the high carb foods we miss is quiche and pastry. Along with many others I suspect. Back in the UK a quiche is often on a lunch menu and it’s something I now sigh when I see it. Crust-less quiches are all very well, but let’s call it what it is. A frittata.
I have been playing around with a low carb quiche crust that would work for us and finally came up with this salmon quiche recipe. Much to my dismay, I had initially thrown all the crust ingredients in a bowl when I was making the Chief Taster a lunch. So, I had no note of the measurements. The result was a melt in your mouth quiche which almost had us both battling with forks over the last piece.
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Could I remember how I made the salmon quiche? Roughly. Which ended up in a few versions that were not a good, along with a few complaints to the kitchen from the Chief Taster. Especially the version when I thought I had added flaxseed to the almond flour. He still goes on about it when I bake the “better version”. Just let it go man!
How to make a keto quiche
The rich keto quiche crust is made with almond flour, butter and a couple of tablespoons of coconut flour. The coconut flour could be left out but I found that it helps the crust from being too rich. It's almost a binding agent in this recipe.
I made the crust by hand in a bowl, just like a traditional quiche crust but you could used a food processor to quickly mix the ingredients into a dough.
I chose the filling of salmon and broccoli with the addition of dill as I wanted to bake something with a hint of summer and full of flavour. The dill is the ingredient which really brings the two filings together. Without it, the quiche would be a bit bland. The flavours of salmon and broccoli go well together, as well as the colour coordination. The green of the broccoli stops the salmon quiche from looking too pale and uninteresting.
Whilst on my quest for the ultimate salmon quiche, I had also made a version of this quiche with Parmesan cheese added into the filling. It had thumbs up from the Chief Taster, but anything with Parmesan does really. I left it out for this recipe, but feel free to add it.
This salmon quiche keeps well for the next day and made a husband happy with his packed lunch. As well as baking this in a large 8-inch quiche dish (it’s really a pie dish) I also used this recipe to make it in a few small individual quiches. They looked cute and were easier to serve.
Other low carb quiche recipes
Salmon & Broccoli Quiche
- 2 Salmon fillets no skin
- 1 tablespoon Butter unsalted
- 1 cup Broccoli florets cooked
- 2 tablespoons Cream whipping/heavy
- 6 Eggs
- 2 tablespoons Dill fresh, chopped
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- Preheat the oven to 200C/400F degrees.
- Grease a pie/quiche dish.
- In a bowl, whisk the almond flour, coconut flour and salt.
- Add the butter and mix until thoroughly combined. I use my hands to make breadcrumbs, then into a large ball.
- Gently place the pastry into the baking tin and press it out over all the edges as even as you can.
- Bake for 15-20 minutes until slightly golden.
- Remove from the oven and reduce the temperature to 180C/350F degrees.
- Heat a frying pan on a medium heat and add the butter.
- Cook the salmon fillets for about 8-10 minutes until cooked throughout. Turn over during cooking.
- Remove the salmon from the heat, and with a fork or spatula, break the cooked salmon into flakes.
- In a bowl, beat the eggs with cream and the dill. Season with the salt & pepper.
- Place the broccoli florets into the pastry case.
- Spoon the salmon into the pastry case.
- Pour the egg mixture over the filling and bake for 35-40 minutes until golden and firm.
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