Individual Salmon Leek Quiches (dairy-free)

Ingredients

  • 1 tablespoon (10g/ 15 ml) shallot, minced
  • 1/4 cup (56.6g/ 59 ml) leek, chopped
  • 1 teaspoon (4.5g/ 5 ml) coconut oil
  • 2 eggs
  • 2 egg whites
  • 1/4 cup (56.7g/ 59 ml) coconut milk
  • 1/2 teaspoon (1.18g/ 2 ml) white pepper
  • 1 teaspoon (6.08g/ 5 ml) salt
  • 1 teaspoon (5g/ 5 ml) Dijon mustard
  • 2 oz (56.7 g) smoked salmon, roughly chopped

Directions

Preheat oven to 350F/ 176C/ Gas Mark 4. Cook the minced shallot and chopped leeks in the coconut oil in a skillet over medium high heat until translucent. Beat the eggs and eggs whites. Then add the coconut milk and spices and mix well. Add the salmon, shallots and leeks, mix well. Pour into 3 oiled medium/large quiche pans, and bake for 30 minutes. When lightly browned and firm, they are ready to eat either warm or chilled. Smaklig måltid!

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About This Recipe

This is a great breakfast to make for on the go, or to make as a freezer meal so you can just grab it, reheat it, and go in the morning! It's a delicious recipe as individual quiches, or if you multiply the base recipe by three it will make a full size quiche. Enjoy the flavors of Sweden in a scrumptious breakfast quiche! Smaklig måltid!

Recipe Macros per Serving

Protein: 18.32 gram(s)

Carbs: 5.2 gram(s)

Fiber: 0.74 gram(s)

Fat: 9.97 gram(s)

Calories: 182.6

Net Carbs: 4.46 gram(s)