Salmon & Broccoli Quiche
Servings: 8 Slices
Calories: 340kcal
A low carb quiche case with a salmon & broccoli filling
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Ingredients
Quiche Case
- ¼ cup Butter unsalted & softened
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- ½ teaspoon Salt
FILLING
- 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
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- 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.
Notes
Serves 8 slices.
Nutrition
Serving: 1slice | Calories: 340kcal | Carbohydrates: 10g | Protein: 17g | Fat: 27g | Fiber: 5g | Net Carbohydrates: 5g