Sugar free – Gluten free

Broccoli and salmon quiche



30 min


  • 1 small onion
  • 3 or 4 tablespoons E.V. olive oil
  • 200 ml cream
  • 100 g grated Parmesan cheese
  • 4 eggs
  • 2 sprigs chopped dill
  • 1 head broccoli
  • Salt
  • Pepper
  • 1 gluten-free shortcrust pastry
  • 300 g skinless salmon loins


Peel and cut the onion into small pieces. In a frying pan with three tablespoons of olive oil, sauté the onion until it is lightly browned and soft.

In a bowl mix the cream, sautéed onion, Parmesan cheese, eggs, chopped dill and season with salt and pepper.

In a round baking pan, pour 1 tablespoon of oil and spread with a napkin, removing the excess completely. Then place the shortcrust pastry and prick it with a fork so that it does not rise. You must make sure that the edges are raised against the sides to contain the mixture that you will add next.

Add the cream, cheese and egg mixture.

Arrange pieces of broccoli cut into small florets, and diced salmon previously seasoned with salt and pepper.

Cook in the oven preheated to 170ºC for 40 to 45 minutes. You know your quiche is ready when you prick it with a knife and it comes out clean…