Quiche with Pink Salmon and Broccoli

Filling

Briefly stew pink salmon (200 g) for 2-3 minutes and flake it into large pieces. Cut broccoli (120 g) into small florets, halve cherry tomatoes (85 g), and grate mozzarella (100 g).

Custard

Mix sour cream 30% (100 g) with egg (150 g), almond flour (50 g), psyllium (5 g), table salt (4 g), and black pepper (1 g). Arrange the filling in the pan, pour over the custard, and after baking brush the quiche with ghee (30 g).

Bake the quiche for 30 minutes at 180 degrees C until the top is golden and set. Let it rest briefly before slicing.