Wild Salmon and Broccoli Quiche

Prep Time: 

15 minutes Cook Time: 30 minutes

Yields: 4 servings

Ingredients For the Crust:

● 3/4 cup whole wheat flour 

● 1/2 cup all-purpose flour

● 1/2 tsp salt

● 1/2 cup cold unsalted butter, cubed

● 3–4 tbsp ice water

 For the Filling:

● 1 cup flaked cooked wild salmon

● 1 cup steamed broccoli florets, chopped

● 4 large eggs

● 1/2 cup canned full-fat coconut milk

● 1/4 tsp salt

● 1/8 tsp ground black pepper

● 1/4 tsp garlic powder

● 1/4 cup diced red onion or scallions

● 1/4 cup shredded goat cheese

 Instructions:

1. In a bowl, mix both flours and salt. Cut in cold butter using a pastry cutter or fork until it resembles coarse crumbs. Add ice water gradually and mix just until a dough forms. Shape into a disk, wrap, and chill for 20 minutes.
2. On a lightly floured surface, roll out dough into a 12-inch circle. Fit into a 9-inch pie dish, trim the edges, and crimp. Prick the base with a fork. Pre-bake at 375°F (190°C) for 10 minutes. Set aside.
3. In a bowl, whisk eggs with coconut milk, salt, pepper, and garlic powder. Stir in salmon, broccoli, red onion, and goat cheese.
4. Pour the filling into the pre-baked crust and spread evenly. Bake at 375°F for 25–30 minutes, until the center is set and lightly golden.  
5. Let cool for at least 10 minutes before slicing

Nutrition (Per serving): Calories: 280 kcal | Carbohydrates: 4g | Protein: 24g | Fat: 18g | Saturated Fat: 5g | Sodium: 360mg | Fiber: 1g | Sugar: 2g