Smoked Salmon Quiche


For the Crust:

  • 2 Cups of Ground Almonds (240g)
  • 1 Egg
  • 2 Tablespoons of Melted Coconut Oil
  • Pinch of Coarse Salt

For the Filling

  • 75g of Smoked Salmon
  • 1 Sprig of Fresh Dill
  • 30g of Spinach
  • 5 Eggs
  • 150ml of Unsweetened Almond Milk
  • Coarse Salt & Pepper

This is such a lovely lunch for Spring or Summer. It’s protein packed and full of omega-3’s with a light and crumbly almond crust and fluffy egg and smoked salmon filling. The smoked salmon cooks so it’s perfectly flaky and there’s loads of fresh dill for extra flavour. It’s also perfect for making ahead if you’re having people over or if you want to pop a leftover slice in your lunchbox.

Smoked Salmon Quiche 1

Preheat the oven to 180’C.

Combine all of the crust ingredients and mix well. Grease a 9-inch pie tin well with coconut oil. Press the crust mixture tightly into the dish and up the sides.

Bake at 180’C for about 15 minutes until lightly golden, then set it aside to cool a little.

Chop the smoked salmon into small chunks and finely chop the spinach and dill.

Combine the 5 eggs and almond milk and add a good pinch of coarse salt and pepper, whisking well.

Scatter the salmon, dill and spinach over the pie crust evenly and pour the egg mixture in on top. Bake at 180’C for about 30 minutes, or until set.

Let it cool for about 15 minutes before slicing and serving.

11 Comments to Smoked Salmon Quiche

  1. clodagh says:

    Just want to check how many eggs are in the filling… mention of 5 in the ingredient list and 4 in the method? Thanks a your recipes

  2. This looks delicious for Mother’s Day. I love a crust made with almond flour.

  3. Louise Black says:

    Yum, this looks delicious! Such a great option for trying to increase your protein intake

  4. Dee says:

    Sounds yummy – can’t wait to try.
    Thinking of my lunch planning….can left overs also be frozen?

    • Indy Power says:

      You can freeze leftovers, I recommend baking it at 200’C from frozen until heated through again rather than just leaving it out to defrost though, it brings the crust back to life! Enjoy!x

  5. Denise says:

    Do you know if coconut flour would taste as good as almond flour in this recipe?

    • Indy Power says:

      Hi Denise, coconut flour is very different as it is really absorbent so this recipe won’t work substituting it one for one with almond flour, you would have to experiment with the amounts of other ingredients too. Hope it works out for you!

  6. chloe says:

    This dish looks delicious yet it seems to simple to create!
    Is it possible to play around with the fillings – such as mackerel and cherry toms? Also, will a chia egg work for the almond base?

    • Indy Power says:

      You can definitely play around with the fillings, that combo would be great! Chia egg doesn’t quite get the crust as crisp for this one x

      • chloe says:

        I look forward to trying lot’s of delicious filling combinations! Thank you for the advice X