This quiche is wonderful for using leftover, baked salmon and salmon with broccoli is a beautiful combination.  Then add sharp Cheddar cheese and you have a delicious quiche that is very satisfying.

Single Pie Crust (Click here) - leave out sweetener
Quiche filling:
1 cup flaked and baked salmon (250 mL)
1 cup finely chopped broccoli (250 mL)
3 green onions, chopped
6 eggs
1/2 cup whipping cream (125 mL)
1/2 cup water (125 mL)
3/4 tsp salt (3 mL)
1/2 tsp black pepper (2 mL)
2 cups grated sharp Cheddar cheese (500 mL)

Preheat the oven to 350°F (180°C).

Single Pie Crust:  Prepare pie crust dough.  Instead of chilling and rolling the dough, press the dough into a deep 9-inch (23 cm) glass baking dish, using your hands and covering the dough with plastic wrap.  Press the dough up the sides of the dish as well.  Bake crust 6 minutes.

Quiche Filling:  In large bowl, combine salmon, broccoli, and green onions.  In medium bowl, whisk eggs and stir in whipping cream, water, salt and black pepper.  Pour over vegetables and salmon and add 1 cup (250 mL) grated Cheddar cheese. Stir to combine.  Pour mixture into prepared crust.  Sprinkle top with remaining Cheddar cheese.  Bake approximately 40 minutes or until golden brown on top and set in the center.

Yield:  8 servings

1 serving/without/with crust
267/393.9 calories
19.8/23.7 g protein
20/30.3 g fat
0.3/0.3 g fiber
1.8/5.8 g net carbs
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