This Keto Salmon Quiche is made with leftover baked salmon, eggs, cheese, and a super flaky low carb crust. The filling is a breeze to make, so this quiche one of those extremely easy and tasty keto recipes.
Preheat the oven to 350°F / 175°C and grease a 10-inch pie pan. Set aside.
In a food processor, add all the pie crust ingredients. Pulse until the mixture starts to look like a dough ball.
Transfer the pie crust dough to the greased pan, and using your (oiled) fingers, press the dough into the pie pan. Poke holes into the bottom of the crust using a fork. Bake the crust for 10–12 minutes, or until lightly browned. Once ready, let the crust cool down for a few minutes.
Meanwhile, in a small skillet, sauté the onion in butter until fragrant and translucent.
In a large bowl, whisk the eggs, cheese, whipping cream, water, salt, and pepper.
Spread the cooked onion and fresh dill (or parsley) onto the baked pie crust. Add the flaked salmon and pour the egg mixture.
Bake the quiche for 45-50 minutes or until the top is firm. Remove from oven and allow to rest for 5-10 minutes before serving.
Serve this salmon pie with a dollop of cream cheese, fresh dill, and a salad.