Keto salmon and spinach quiche

Keto salmon and spinach quiche with salmon, spinach, eggs, cream and feta: savoury, with plenty of protein and low in carbs – an uncomplicated oven dish.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 35 min
• Total time: 50 min
• Calories: 737 kcal per serving
• Protein: 52 g
• Fat: 62 g
• Carbs: 8 g

Ingredients

• 300 g wild salmon fillet
• 200 g spinach
• 3 organic eggs
• 100 ml cream
• 100 g feta
• 1 tbsp butter
• 1 pinch of nutmeg

Method

You’ll need: oven · frying pan · chopping board · knife · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and lightly grease the quiche dish. Pat the salmon fillet dry and cut it into small cubes.
2. Wilt the spinach in a frying pan with the butter and season lightly. Briefly squeeze out excess liquid so the quiche doesn't turn watery.
3. Whisk the eggs with the cream, nutmeg and a little salt in a bowl. Crumble the feta roughly into it or keep it back for the dish.
4. Spread the spinach and salmon in the quiche dish and scatter the feta on top. Pour the egg and cream mixture evenly over it.
5. Bake the quiche at 180 °C for 30–35 minutes, until the top is golden brown and the centre has only just set. Let it rest for a few minutes before cutting.
6. Serve the keto salmon and spinach quiche warm, ideally with a small green salad or simply on its own.

Good to know

This quiche is uncomplicated and pleasantly satisfying. It does without a pastry base and still stays juicy. Just right when you want something savoury and simple.

Swaps

Salmon → trout (also provides protein and omega-3 fatty acids). Feta → goat's cheese (also contains protein and calcium). Cream → coconut milk (works if you want to cut down on dairy). Butter → ghee (buttery flavour, usually with fewer milk solids).

Allergens

Contains fish, egg and milk. Generally suitable for children as long as the bones are removed and it's moderately seasoned. During pregnancy, only eat it with fully cooked salmon.