Low Carb Salmon and Broccoli Quiche

I think when I cook I get inspired by themes. This week I was channeling a bistro cook; think fragrant expressos, smashed avocado toast and quiches. So as usual I went rummaging in the fridge and found some broccoli and salmon fillets…which could have become a nice seared salmon and sautéed broccoli dinner, but because of the bistro idea, I ended up making a quiche.

I’ve posted other quiches and tarts on this site; almond flour tart bases are not usually crisp or flaky but on the other hand are much easier to handle than flour-based doughs as almond-dough can be easily pressed into the pan and the dough will never be over-handled.

The family did like bistro night. The next day leftovers disappeared pretty quickly too…and most of it with the dog who suddenly discovered a love for quiche.

Low Carb Salmon and Broccoli Quiche

  • Servings: 8
  • Difficulty: Moderate
  • Print


Tart base

  • 2 cups of almond flour
  • 1/2 tsp salt
  • 2 tbsp avocado oil
  • 1 large egg

Tart filling

  • 2 salmon fillets, about 200g each
  • 1 head of broccoli, cut into small florets
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream
  • 1 cup of shredded cheddar cheese
  • 4 large eggs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried dill


  1. Preheat the oven to 180 deg C.
  2. Mix the almond flour and salt together in a bowl. In another bowl, mix the egg and avocado oil together, then add the dry ingredients to the wet and mix well.
  3. Roll out the dough between 2 sheets of baking paper then line the tart pan or pie plate.
  4. Bake for 8 minutes, then remove from oven and set aside.
  5. While the tart shell is baking, set up a steamer and steam the salmon and broccoli for about 12-15 minutes. When done, drain any accumulated liquid, then flake the fish with a fork.
  6. In a mixing bowl, beat the eggs together with the sour cream and whipping cream. Add the salt, pepper, dill, salmon, broccoli and cheddar cheese. Pour the mixture into the tart shell.
  7. Bake for 50 – 60 minutes. When done, allow it to cool slightly, then cut and serve.


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