Delicious Christmas breakfast quiche recipe (low carb, paleo)
During the holiday season we tend to eat a lot of things that we probably shouldn’t. But that is part of the fun of Christmas isn’t it? I wanted to create a recipe that has all the good things but also feels quite delicious and decadent. And so I made a Christmas version of my favorite quiche recipe. It’s a perfect breakfast but can also work as a brunch idea.
This delicious recipe is not complicated to make. It is low carb, paleo and lactose free.
Table of contents
Which ingredients go into the quiche
- smoked salmon
- fresh chives
Optional you can add things like Swiss cheese, a cup cheddar cheese, green onion, green pepper (or red pepper), red bell pepper, red onion, fresh spinach or other fresh herbs of your choice. It’s a pretty easy quiche recipe also because it doesn’t use a crust. If you want you can use your favorite homemade crust with this quiche as well. In addition to the above you can add some heavy cream to the egg mixture or coconut milk. That will make the end result somewhat creamier.
How to make the Christmas quiche recipe
You start first by blanching the broccoli while you heat the oven to 180˚C (350˚F) I quickly blanch it for around 5 minutes, then drain and leave it to steam dry. The one thing you have to keep in mind that you do not want too much moisture in your quiche filling. So make sure the broccoli steams dry properly.
Take a large bowl and break all the eggs in. I add a generous amount of black pepper and salt and add the oregano and chives to it as well. Whisk the whole thing so it comes together.
Now taking a large baking tin and cover the sides and bottom with baking paper. You can use a quiche tin, pie dish or whatever you have on hand to bake the quiche in. I used a spring cake form, but be sure that there is no leakage as the egg mixture is pretty liquid when you pour it in. It also works really well to bake this in an oven proof large skillet. I love using my cast iron skillet for this task too. It won’t be so high but it will still work beautifully.
You divide the broccoli florets and the ham cubes over the bottom of your baking tin. And you pour egg mixture on top. Place it in the oven and bake for around 25 minutes or until the top is golden and the eggs are set. Take it out of the oven and serve with the smoked salmon on top.
It’s the perfect Christmas morning breakfast and will definitely set you up for a good day ahead. It will give a good foundation for whatever else is going to come.
You can bake the Christmas quiche as is or make a vegetarian version. In that case I would suggest using a good amount of cheddar cheese (or any other shredded cheese) in the egg mixture. Whisk that in and obviously remove the ham from the recipe as well as the smoked salmon. I also love it with 100-150 grams of crumbled feta in the mixture. That works delicious as well.
If you choose to use a crust there are a couple of things to keep in mind. Wether you use a store-bought pie crust or a homemade one you want to make sure to blind bake them crust before pouring the egg in. Nothing worse then unbaked pie crusts in your Christmas quiche! Blind bake with baking beans or dried beans. Do make sure to place baking paper in first, add the weights and then bake for around 15 minutes. Take out of the oven, remove the weights and place it back in for another 10 minutes. You then add the egg mixture and bake again in the oven.
Can I bake the Christmas quiche in advance?
Yes you can definitely bake the quiche in advance. Once baked and cooled you can keep it in an airtight container or wrapped in aluminium foil in the fridge. When the time comes to serve your quiche you take it out of the fridge and heat it again in the oven for about 10 minutes (wrapped in foil) It doesn’t have to be really hot. I like mine to be somewhat lukewarm.
Christmas quiche recipe with smoked salmon
- 6 eggs
- 200 gr broccoli in florets
- 150 gr ham in small pieces
- 1 tsp oregano
- 1 tbsp chives fresh, cut in small pieces
- pepper and salt
- 100 gr smoked salmon
- Preheat the oven to 180˚C. Take a baking tin of 20 cm diameter and cover bottom and sides with baking paper.
- Briefly blanch the broccoli in boiling water with salt for around 5 minutes. Drain and leave to steam dry. You do not want too much moisture in your quiche.
- Whisk the eggs with the oregano, salt, pepper and the chives. Add the broccoli and the ham into your baking tin and pour the eggs on top.
- Place in the preheated oven for around 20 to 25 minutes or until the quiche becomes firm enough. Take out of the oven and serve with the smoked salmon on top. You do not bake the smoked salmon!
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.