Smoked Salmon and Spinach Crustless Quiche

7 45 283
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Smoked Salmon and Spinach Crustless Quiche
Health Highlights
The best breakfast wrapped up in a crustless quiche!

Ingredients


2 tbsp Coconut oil
6 cup Spinach
160 gm Salmon, smoked
12 large egg Egg
1/2 cup Almond flour/meal, Bob's Red Mill
1 pinch Sea Salt
1 dash Black pepper

Instructions


  1. Preheat your oven to 325oF (160oC). Set aside a pyrex dish and brush lightly with coconut oil to coat the inside of the dish.
  2. Coarsely chop spinach and smoked salmon, and set aside.
  3. Heat a skillet over medium heat. Once your skillet is warmed, melt coconut oil. Add spinach to the skillet and cook down until wilted, about 3 minutes. Turn off the heat and set the spinach aside to cool.
  4. Whisk the eggs in a large mixing bowl. Add almond flour, salt, and pepper, smoked salmon, and spinach to the egg mix and gently stir, until everything is mixed.
  5. Pour mixture into a large pyrex dish and set in the oven to bake until cooked through (about 25-30 minutes). Once it's cooked, remove it from the oven and let cool for 5 minutes. The dish is best if served immediately, but it can be stored in an air-tight container in the fridge for up to 3 days.

Notes:

Quick Tips:

  • Don't like Salmon? Use a gluten-free sausage or some bacon instead - just cook it first and then drain it before adding to the egg mixture.
  • A side salad, salsa, guacamole/avocado, or greek yogurt pairs nicely with this dish!

Nutrition Facts

Per Portion

Calories 283
Calories from fat 143
Calories from saturated fat 102
Total Fat 15.9 g
Saturated Fat 11.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 7.9 g
Cholesterol 587 mg
Sodium 556 mg
Potassium 602 mg
Total Carbohydrate 7.6 g
Dietary Fiber 1.6 g
Sugars 2.3 g
Protein 28.2 g

Dietary servings

Per Portion


Meat 0.5
Meat Alternative 2.2
Vegetables 1.4

Energy sources


Pygal10%406.0599590849109111.2089441975292351%451.34755569493996246.0841344877002340%296.70042763256805167.4093540597005210%51%40%CarbohydratesFatProtein
  • Ginger Barnes Ginger Barnes (Feb. 27, 2019, 2:19 p.m.)

    I would use bacon or sausage next time. The salmon was fishy..

  • Olivia C Olivia C (Feb. 27, 2019, 3:33 p.m.)

    I think sausage or bacon would make a great substitute! Sorry you didn't enjoy this one!

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