This gluten free, low carb quiche is easy to make and delicious to eat! You can change the fillings to whatever you happen to have in the fridge – feta and chard also worked really well, and cheddar with grilled red pepper is next on my list.
For the crust:
150g ground almonds
2 tbsp sesame seeds
1 tbsp poppy seeds
1 tbsp psyllium husks
1/2 tsp fine sea salt
For the filling:
250ml double cream
250g salmon, cooked and cooled then flaked
100g asparagus, steamed then finely chopped
1 large handful herbs – dill, parsley, chives
Salt and pepper
Preheat the oven to 175°C. Mix the ground almonds, seeds, psyllium husks and fine sea salt then lightly rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and stir to combine. Press into a 20cm springform cake tin and prick the bottom a few times with a fork. Please note that this won’t roll as ‘normal’ pastry does. Be patient and gently spread it out thinly using your fingers and/or the back of a spoon. Bring it up the sides as high as you can, approximately 4-5 cm. Bake for 15 minutes.
Meanwhile prepare the filling, mixing the cream, eggs and herbs and seasoning to taste. Once the crust is ready, layer the salmon and asparagus generously and pour over the cream mixture. Return to the oven for a further 30-35 minutes or until golden and set.