Keto quiche with salmon and coconut cream

Almond flour, Egg, Butter, Baking powder without starch, Table salt, Salmon, Coconut cream, Egg, Broccoli, Coconut aminos, Parsley, Lemon, Thyme, Table salt, Black pepper

Knead the dough: 8 min. Bake in the oven: 10 min. Slice: 5 min. Mix: 5 min. Bake in the oven: 35 min.

Preparing the crust

Heat the oven to 180°C. Combine almond flour (230 g), eggs (100 g), butter (46 g), starch-free baking powder (2 g), and table salt (1 g). Knead into a soft dough that holds its shape without sticking to your hands.

Press the dough into a pan about 18 cm wide, form the sides, and prick the bottom with a fork. Bake the crust for 10 minutes so it sets lightly and is no longer raw in the center.

Preparing the filling

Cut salmon (170 g) into small cubes. Divide broccoli (85 g) into small florets. In a separate bowl, whisk coconut cream (170 g), eggs (100 g), coconut aminos (8 g), lemon (5 g), thyme (1 g), table salt (1 g), and black pepper (1 g) into a smooth filling mixture.

Remove the crust from the oven, spread the salmon and broccoli evenly over it, then pour in the egg and coconut mixture. Return the quiche to the oven and bake for 35 minutes, until the filling is fully set and the center no longer wobbles when the pan is gently shaken.

Let the quiche rest for 10 minutes after baking, then finish with parsley (5 g) and serve warm or slightly cooled.