Sometimes we have a bit of salmon leftover that’s not enough for a proper serving, yet there are a few appetites to satiate. I find quiches to be easy meal solutions and are suitable for breakfast or lunch. This recipe is keto-friendly as many folks I know are more mindful of how they eat. The keto crust is versatile, and the addition of sesame seeds add a lovely earthiness to the dough. Enjoy!

Ingredients:

For Keto Crust

¾ cup almond flour

⅓ cup sesame seeds

3 tablespoons coconut flour

3 tablespoons olive oil

3-4 tablespoons of water

1 teaspoon baking powder

1 teaspoon salt

1 large egg

For Salmon Quiche

1 cup cooked salmon, flaked

½ cup heavy whipping cream

½ cup water

½ cup aged cheddar, shredded

¼ cup parmesan, shredded

2 tablespoons fresh dill, finely chopped

2 tablespoons butter

¼ teaspoon ground black pepper

4 large eggs

1 scallion stalk, chopped

1 small onion chopped

Salt to taste

Method:

Step 1

Make the keto dough. Preheat the oven to 350°F and grease a 10-inch pie tin. Set aside.

Step 2

In a food processor, add all the pie crust ingredients. Pulse until the mixture starts to look like a dough ball. Transfer the pie crust dough to the greased pan, and using oiled fingers, press the dough into the pie pan. Poke holes into the bottom of the crust using a fork. Bake the crust for 10-12 minutes, or until lightly browned. Once baked, let the crust cool. Don’t turn off the oven.

Step 3

Make the quiche filling. Sauté the onion in butter until translucent. While the onions cook, whisk the eggs, cheeses, whipping cream, water, salt, and pepper together in a large bowl.

Step 4

Spread the sautéed onion and fresh dill onto the baked pie crust. Add the flaked salmon and pour the egg mixture atop.

Step 5

Bake the quiche for 45-50 minutes or until the top is firm. Remove from the oven and allow to rest for 5-10 minutes before serving.

Step 6

Serve this salmon quiche with a dollop of cream cheese, fresh dill, and a salad.

Photos: Low Carb Spark