​ ​ Print ​

Smoked Salmon and Spinach Quiche

This quiche is smoky and savory.
  • 1/4 cup of coconut oil (60 ml), to cook with
  • 1 medium onion (110 g), peeled and diced
  • 4 cups of spinach (120 g), chopped
  • 2 small tomatoes (180 g), diced
  • 8 oz smoked salmon (225 g), chopped
  • 1/4 cup of lemon juice (60 ml)
  • 12 medium eggs (588 g), whisked
  • 1/4 cup of fresh parsley (8 g), chopped
  • 3/4 cup of coconut cream (180 ml) (from the top of 1 refrigerated can of coconut milk)
  • Salt and pepper, to taste
  • Lemon wedges, to serve with
  • 1Preheat the oven to 350°F (175°C).
  • 2Add the coconut oil to a large frying pan and cook the onion, spinach, tomatoes, smoked salmon, and lemon juice until slightly browned.
  • 3Remove from heat and let cool for 10 minutes.
  • 4Combine with the rest of the ingredients and pour into a 9-inch (23 cm) square baking dish.
  • 5Place the baking dish in the oven and bake for 30 minutes until the eggs are soft but set.
  • 6Let cool, slice, and serve with lemon wedges.
  • Avocado oil can be used instead of coconut oil.
  • Kale can be used instead of spinach, but be sure to remove the stems before cooking.
  • Canned salmon can be used instead of smoked salmon but drain well before combining it with the other ingredients.
  • You can omit the lemon if you don’t have any in your pantry.
(Estimated and based on per-serving amounts.)
    Calories: 493     Fat: 37 g     Total Carbs: 8 g     Fiber: 2 g     Sugar: 4 g     Net Carbs: 6 g     Protein: 30 g