Tenderstem®, Cherry Tomato & Salmon Quiche</span>
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Serves: 6-8
 
A delicious, nutritious and colourful quiche, packed with goodness and friendly on your blood sugar.
Ingredients
  • Base:
  • 100g ground almonds
  • 80g ground linseed
  • 20g coconut flour
  • 1 large egg
  • ¼ Cup coconut oil, melted (alternatively: olive oil)
  • ¼ Cup Water
  • 1 tsp ground pepper
  • ½ tsp sea salt
  • ½ tsp fennel
  • Filling:
  • 130g salmon fillet, cooked and flaked
  • 1 Cup coconut milk
  • 3 large eggs, whisked
  • ½ tsp sea salt
  • ½ tsp ground pepper
  • 130g tenderstem® (3 whole and the rest chopped)
  • 100g cherry tomatoes, halved
  • 1 Tbsp olive oil
Instructions
  1. Preheat oven to 180° c
  2. In to a deep mixing bowl place your dry ingredients (ground almonds, sesame flour, tapioca, fennel seeds, salt and pepper) and fully combine
  3. Make a well
  4. Add in a whisked egg and fold in to the mix (it will go quite crumbly)
  5. Now add melted coconut oil and combine well (it will start to bind together)
  6. Now add in 1 tbsp water at a time until a dough has formed
  7. Carefully roll the dough between two sheets of baking paper to 1 cm thick and lay in to a greased pastry dish (Alternatively hand press the dough in to a pastry dish)
  8. Once pressed in to the pie dish you can either add baking beans (to keep the bottom from rising up) or just fork it 3-4 times (to let any air out once it's in the oven)
  9. Place in the oven to blind bake for 15 minutes, then remove
  10. Whilst it’s baking, place the salmon in to a baking dish with a glug of olive oil, salt and pepper for 15 minutes until cooked through. Once cooked through you can flake it
  11. In to a deep mixing bowl place the coconut milk and whisk in the eggs
  12. Add in the cooked salmon, salt, pepper and chopped Tenderstem®, fully combine
  13. Carefully pour in to the pastry case and place chopped tomatoes and the remaining Tenderstem® on top before popping in to the oven for about 25 minutes until golden brown and set.
  14. Remove and serve immediately or allow to cool, store in the fridge and serve when required
  15. This will keep in the fridge, covered, for up to 3 days.
Recipe by THE LOW CARB KITCHEN at https://thelowcarbkitchen.co.uk/tenderstem-cherry-tomato-salmon-quiche/