I was craving something in a savoury pie, so I decided to try my hand at doing a low-carb quiche. I had head that brie can go well with salmon and felt like asparagus would also work. And so this quiche recipe was born, perfect execution on the first making.
Keto Salmon Asparagus Brie Quiche Recipe
Crust Ingredients:
- 1¼ cup almond flour
- 1 tablespoon psyllium husk powder
- ½ teaspoon baking powder
- 1 large egg
- 3 tablespoons cold unsalted butter
- ¼ teaspoon Himalayan pink sea salt
- ⅛ teaspoon white pepper
Quiche Filling Ingredients:
- 3 eggs
- 1 cup heavy cream
- ½ cup unsweetened almond milk
- ¼ teaspoon nutmeg, (freshly grated if possible)
- Flaky sea salt (like Maldon or Fleur de sel and freshly ground black pepper (to taste)
- 4 ounces pickled asparagus, chopped
- 4 ounces brie, diced
- 4 ounces smoked salmon, chopped (*Or use a can of wild salmon mixed with ¼ teaspoon liquid hickory smoke)
- 1 tablespoon fresh dill weed, chopped
Directions:
Preheat oven to 375 degrees Fahrenheit. Grease a 9" pie pan. (*I use a coconut oil spray.)
Now prepare the crust. In a medium mixing bowl, combine almond flour, baking powder, salt and white pepper. Using a whisk, blend the dry ingredients together.
Add butter to dry ingredients. Using a pastry blender or fork, cut the butter into dry ingredients until the mixture forms into coarse crumbs.
Add egg and stir until the dough forms into a ball.
Transfer the dough to the prepared pan and spread out the dough using your fingers until it evenly covers the bottom and sides of the pan. Wetting your hands with cold water can help prevent the dough from sticking to your fingers. Poke holes in the bottom and sides of crust with a fork to prevent bubbles from forming as it bakes.
Place crust in the oven and bake for 12 minutes. Set aside.
Now prepare the quiche filling. In a medium mixing bowl, whisk together the eggs, cream, almond milk, salt, pepper and nutmeg.
Distribute the salmon, asparagus then then the Brie in the tart. Gently pour in the egg and cream mixture and top with a little extra ground black pepper.
Bake for 30 minutes at 375 degrees F or until the top is turning golden brown.
Remove from oven allow to cool for 5 min. Top with fresh dill and serve.
Did you try this keto salmon asparagus brie quiche recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. :)
