Crustless quiche
Deb
- 1-2 Tbs ground almonds, coconut flour or other flour of choice
- 4 eggs
- a slosh of cream (or an extra egg)
- ½ tsp celtic sea salt
- a tin of salmon, drained and roughly broken up
- 1 cup grated carrot (or a mixture of veges eg. Carrot, onion and zucchini)
- ¼ – ½ cup grated cheese
- extra ground almonds or coconut flour (optional)
Grease a small quiche or pie plate, and sprinkle with some flour. Spread the salmon across the plate. Sprinkle the grated veges over it. Beat together the eggs, cream, sea salt and pour over the top. Sprinkle the grated cheese over the top (or if you want a crunchier topping, mix in a little ground almonds or coconut flour. Bake at 175C for 30-40 minutes. [If your quiche plate is a large one, multiply everything by 1.5 or 2. You may need to cook it a bit longer.]
Variations:
These are limited only by your imagination. Some possibilities:
Ham and mushroom: Replace the salmon with ham and the carrot with chopped button mushrooms
Broccoli quiche: Replace the salmon with partially steamed florets of broccoli
Potato and mushroom: Replace the salmon with chunks of cooked potato, and the carrot with chopped button mushrooms