Crustless Salmon Quiche
Servings: 6 servings
An easy crustless salmon quiche ready in 30 minutes is a great low carb lunch for Spring.
- 2 shallots chopped
- 1 tablespoon olive oil
- 1 cup spinach defrosted
- 3.5 oz salmon cooked
- 2 tablespoons dill chopped
- 1 teaspoon garlic powder
- 8 medium eggs
- ½ cup cream heavy
- ¼ cup Parmesan shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
Preheat the oven to 180C/350F degrees.
Heat the olive oil in a large saucepan and cook the onions for 3-4 minutes until they are soft.
Add the spinach, salmon, dill and garlic powder. Gently mix and remove from the heat.
In a medium bowl, beat the eggs with the cream and the Parmesan cheese.
Season with the salt and pepper.
Spoon the salmon spinach mixture into 6 4 inch quiche cases (or one large 8 inch tin).
Pour the egg mixture over the filling
Bake for 20-30 minutes until firm.
Enjoy warm or cold.
Makes 6 individual quiches in a 4 inch case. Or bake in a larger quiche case but increase the cooking time by 5-10 minutes.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 222kcal | Carbohydrates: 3g | Protein: 13g | Fat: 17g | Fiber: 1g