The sky’s the limit to what you can fill your quiche with—there are so many killer combos! If you’re not a fan of salmon, try adding some chopped red peppers, onions, and broccoli.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 egg whites</li>
<li>¼ cup pea protein powder</li>
<li>2 Tbsp coconut flour</li>
<li>2 Tbsp milk</li>
<li>1 tsp dried rosemary</li>
<li>1 tsp onion granules</li>
<li>2 eggs</li>
<li>¼ cup smoked salmon, chopped</li>
<li>2 Tbsp almond milk</li>
<li> Salt and spices (such as garlic salt, onion granules, dried basil, black pepper) to taste</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 375°F.</li>
<li>Blend all the crust ingredients together using an immersion blender, mixer, or food processor. The batter will be wet and doughy.</li>
<li>Scoop out the batter and press into a medium-size pie/ quiche/tart tin or a few small ones, using your fingers or a small spoon to press.</li>
<li>Bake for about 15 minutes, or until crust starts to brown. While baking, make the quiche filling.</li>
<li>To make the filling, whisk eggs with smoked salmon, almond milk, and seasonings. </li>
<li>When crust is finished, remove from oven to cool, then add quiche filling.</li>
<li>Bake crust with filling for another 30 minutes or until the egg has set.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
Print