Smoked Salmon Keto Mini Quiches

As most of us with busy lives would know, sometimes it’s hard to have the time to cook every meal or snack from scratch, which is why I love having a good collection of make-ahead recipes, and these keto-friendly quiches often feature in my weekly meal prep — they are quick to prepare, versatile, delicious and filling. They also freeze really well which means you can make a double batch, freeze them, and then take a few out at the start of the day to have as a tasty meal or snack later on.

These low-carb quiches combined a few of my favorite flavours — smoked salmon, feta and dill. I’ve also included some sunflower seeds which create a nice little crunch, though you could use any seed here or omit completely if you prefer.

Best of all there is only 1 gram of net carbs per quiche! Pack them in your lunch box for a quick, satisfying, and almost zero-carb meal!

Step-by-step

1. Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Grease a 12 cup muffin tray with the olive oil, and set to the side.

   

2. Finely chop the broccoli and dill. Flake the salmon, and crumble the feta, then add to a large bowl with the broccoli, dill, grated cheese and half of the sunflower seeds.

3. Stir the ingredients to mix together, and then scoop evenly into the prepared pan.

   

4. In the same bowl or jug, whisk the eggs, almond milk, salt and pepper.

   

5. Pour evenly over the cheesy broccoli-salmon mix in the pan. Sprinkle the remaining tablespoon of sunflower seeds and a little smoked paprika over the top of each quiche.

   

6. Bake 20 – 25 minutes, until puffed and browned on top. Remove from the oven, and allow to cool in the pan a few minutes — they should start to come away from the sides as the cool, but if not, use a knife to gently pry them away. Transfer to a cooling rack.

   

7. Serve immediately, or store in an air-tight container in the fridge for up to five days.

   These quiches work well to freeze too, simply place on a tray to freeze, and once frozen, transfer to plastic bags or containers to store. Freeze up to three months.

   

Recipe

Smoked Salmon Keto Mini Quiches

★★★★★4.6 (242 ratings)

A healthy grain-free quiche recipe made with smoked salmon, broccoli, cheese and herbs. Quick and easy to ...

Hands on

10m

Overall

35m

Servings

12

1 g

Net carbs

7.9 g

Protein

9 g

Fat

118

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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Ingredients makes 12 servings

• 2 tbsp extra virgin olive oil (30 ml)
• ²/₃ cup chopped broccoli (60 g/ 2.1 oz)
• 2 tbsp freshly chopped dill
• 1 medium fillet hot smoked salmon (150 g/ 5.3 oz)
• ¹/₂ cup grated cheddar cheese (57 g/ 2 oz)
• ¹/₂ cup crumbled feta cheese (75 g/ 2.7 oz)
• 2 tbsp sunflower seeds, divided (18 g/ 0.6 oz)
• 6 large eggs
• ¹/₂ cup unsweetened almond milk (120 ml/ 4 fl oz)
• ¹/₂ tsp sea salt
• ¹/₄ tsp black pepper
• pinch of smoked paprika or more black pepper

Instructions

1. Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Grease a 12 cup muffin tray with the olive oil, and set to the side.

2. Finely chop the broccoli and dill. Flake the salmon, and crumble the feta, then add to a large bowl with the broccoli, dill, grated cheese and half of the sunflower seeds.

3. Stir the ingredients to mix together, and then scoop evenly into the prepared pan.

4. In the same bowl or jug, whisk the eggs, almond milk, salt and pepper.

5. Pour evenly over the cheesy broccoli-salmon mix in the pan. Sprinkle the remaining tablespoon of sunflower seeds and a little smoked paprika over the top of each quiche.

6. Bake 20 – 25 minutes, until puffed and browned on top. Remove from the oven, and allow to cool in the pan a few minutes — they should start to come away from the sides as the cool, but if not, use a knife to gently pry them away. Transfer to a cooling rack.

7. Serve immediately, or store in an air-tight container in the fridge for up to five days.

   These quiches work well to freeze too, simply place on a tray to freeze, and once frozen, transfer to plastic bags or containers to store. Freeze up to three months.

Nutrition per quiche

Carbs 4%Protein 27%Fat 69% of calories

Net carbs

1 g

Total carbs

1.4 g

Fiber

0.3 g

Sugars

0.5 g

Protein

7.9 g

Fat

9 g

Saturated fat

3.1 g

Calories

118 kcal

Sodium

312 mg · 13.5% RDA

Magnesium

15 mg · 3.76% RDA

Potassium

109 mg · 5.47% EMR

Nutrition by ingredient

Per quiche	Net carbs	Protein	Fat	kcal
Olive oil, extra virgin	0 g	0 g	2.3 g	20
Broccoli, broccolini, fresh	0.2 g	0.1 g	0 g	2
Dill, fresh	0 g	0 g	0 g	0
Salmon, smoked	0 g	2.3 g	0.5 g	15
Cheddar cheese	0.1 g	1.1 g	1.6 g	19
Feta cheese	0.3 g	0.9 g	1.3 g	17
Sunflower seeds, hulled	0.2 g	0.3 g	0.8 g	9
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Almond milk natural (unsweetened)	0 g	0 g	0.1 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Paprika, smoked (spices)	0 g	0 g	0 g	0
Total	1 g	7.9 g	9 g	118

Serving size quiche

• Gluten free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP