This delicious Salmon Teriyaki Keto Quiche is the ultimate Japanese-French fusion pie. Paired with a slightly crunchy, black-sesame, almond flour pie crust, the salmon and homemade, sugarfree Japanese teriyaki sauce meld with the flavors of France. In other words, with eggs, soft, gooey cheese and green onions in an aromatic sweet and savory quiche, making it the ultimate multicultural comfort food.
Salmon Teriyaki Keto Quiche is a MUST-TRY Recipe!
I absolutely love teriyaki dishes but don’t eat them often because they are so high in sugar. That’s when it hit me: I can make homemade sugarfree teriyaki sauce. And why not put the salmon teriyaki in a delicious pie crust? After all, the black sesame pie crust I recently made for Healthy Pumpkin Tart would also make a great savory crust. Especially for this quiche, since nutty black sesame seeds imbue salmon teriyaki with gorgeous flavor and a munchy texture. Then, add a creamy egg-and-cheese sauce to bind this vibrant sweet-and-savory medley of salmon, onion, garlic and ginger. And you have it: Salmon teriyaki keto quiche is born. WOW! What a SHOWSTOPPER – a fragrant keto pie that has everyone running for more!
Why this Keto Quiche is so healthy
LOW in SATURATED FAT
High in PROTEIN
LOW IN SUGAR especially if made with EASY Sugarfree Teriyaki Sauce
Significantly FEWER CARBS than if made with regular store-bought teriyaki sauce
And FEWER CARBS due to the almond flour pie crust which is a naturally low-carb food
You might also like Keto Chicken Pot Pie in a Cheddar-Chive Crust.
Ingredients & notes for salmon teriyaki pie
The black sesame pie crust
- Almond flour – not almond meal, just fine, blanched almond flour.
- Granulated sweetener of choice – There’s only a teaspoon in the crust but opt for sugarfree monk fruit to reduce the carbs and calories.
- Salt – just a little
- Avocado oil (or butter) – Avocado oil is my go-to for pie crusts since it has less than half the saturated fat of butter. Moreover, avocado oil has a neutral flavor so no one will know that it’s in the recipe.
- Egg – just one egg which acts as a binder since there’s no gluten in almond flour.
- Apple cider vinegar – The tangy acidity of vinegar brights foods and above all contrasts nicely with the black sesame seeds and other ingredients.
- Black sesame seeds – add texture and a nutty flavor to the quiche and also complement the other flavors.
The salmon-teriyaki filling
- Sesame oil – adds some bold and nutty flavor to the recipe or use your preferred cooking oil.
- Red onion
- Ginger – Fresh chopped ginger takes it to another level.
- Skinless, boneless, baked salmon – cut into small pieces.
- Teriyaki sauce – homemade or your preferred (glutenfree) brand.
- Zucchini – or your favorite vegetable. For example, asparagus also tastes great with the recipe.
- Soft cheese – goat cheese or cream cheese.
- Eggs – to bind it all together.
- Green onions – dot the egg and cheese mixture, adding pungent notes and a tender texture.
- Watermelon radishes (optional) – top the pie, bringing slightly sweet notes and a firm, crunchy texture. But, most of all, their pink flesh adds a jaw-dropping shade of magenta to the quiche.
How to make salmon teriyaki quiche
You will find the full instructions with measurements below in the Recipe Card.
After making the pie shell, simply sauté the onion, garlic, ginger, salt and pepper. Then, stir in the salmon followed by the teriyaki sauce. Next, pour the filling into the prebaked pie shell. Top with zucchini or your favorite vegetable. After that, pour the egg, cheese and green onion sauce over the filling and bake.
How long does it take to make salmon teriyaki pie?
The prep time varies and depends on whether you decide to make the teriyaki sauce and pie crust from scratch. You could, for example, make the teriyaki sauce the night before.
What to serve with this recipe
It’s really a meal in itself to begin with since it has veggies, protein and a yummy crust. But you could also add:
- A salad
- A side of veggies
FAQs about salmon teriyaki keto quiche
It can be. For example, if you make it with homemade sugarfree teriyaki sauce.
It can be if you make or purchase teriyaki sauce made with glutenfree soy sauce.
Yes, of course, but it’s important to note that quinoa and rice are high-carb foods, so they aren’t ideal on a low-carb diet.
An almond flour pie crust is a tasty, filling, low-carb alternative to high-carb foods like quinoa and rice. In fact, almond flour has a glycemic index of under one which makes it an excellent option for people on a low-carb, keto, diabetic or glutenfree diet.
Equipment to make this dish
- 1 pie or tart pan – a 9.5 Pyrex pie dish or a 9-inch, nonstick, aluminum pie pan or a tart pan
- 1 electric mixer or food processor or stand mixer – to make the pie crust
- 1 frying pan or wok
- 1 chopping knife
- 1 spoon
How to store keto salmon teriyaki quiche
To store: You can store this pie in the refrigerator. Just be sure to wrap it in plastic.
To freeze: If you plan to store it more than two days, simply wrap it in plastic so it’s airtight and freeze it for up to 3 months.
Here are some of my other failproof recipes you need to try
- Keto Chicken Pot Pie in a Cheddar-Chive Crust
- Chocolate Chip Pecan Pie – Easy and Healthy!
- Keto Coconut Cake
- Savory Keto Pie Crust with Cheddar + Chives
- Healthy Apple Turnovers
- Sugarfree Pecan Pie – Easy & Healthy
- Keto Chocolate Bundt Cake
DID YOU MAKE THIS HEALTHY SALMON TERIYAKI QUICHE RECIPE?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, be sure to tag me on Instagram as I love seeing photos of the recipes you’ve made.
Salmon Teriyaki Keto Quiche
- 1 Pie or Tart Pan a 9.5 Pyrex pie dish or a 9-inch, nonstick, aluminum pie pan or a tart pan
- 1 Electric mixer or food processor or stand mixer to make the crust
- 1 Frying pan or wok
- 1 Chopping knife
- 1 small bowl
Black sesame pie crust
- 2½ cups Almond Flour 240 grams
- 1 teaspoon Sweetener of Choice Refined sugar or a zero-calorie sugar alternative such as monk fruit or erythritol.
- ¼ teaspoon Salt
- ¼ cup Avocado Oil
- 1 Egg
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoons Black Sesame Seeds
Salmon teriyaki filling
- ½ cup Homemade teriyaki sauce or your preferred brand 125 ml
- 3 tablespoons Sesame oil or your favorite cooking oil
- 1 cup Red onion, chopped 250 ml
- 2 Garlic cloves, chopped
- 1 inch Ginger, chopped
- 1 pound Baked salmon, shredded or cut into 1 inch cubes. Be sure to remove any bones. 448 grams
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 6 ounces Zucchini or your preferred vegetable 171 grams
- 4 ounces Cream cheese or low-fat cream cheese or goat cheese 113 grams
- 3 Eggs
- 1 Green onion, chopped
- 1 Watermelon radish (optional) adds a shot of magenta to the quiche.
To make the Black Sesame Pie Crust – no rolling pin needed!
- Mix the almond flour, sweetener, salt, avocado oil, egg, apple cider vinegar on high in a bowl or food processor or stand mixer.
- On a slow speed, add 2 tablespoons of black sesame seeds.
- Roll dough into ball.
- Shape dough into disk and place in pan.
- Press dough into pie pan, making a flat bottom and moving outwards from the center.
- Shape sides so they are equally thick. You can use a mini saucepan or cup to flatten the bottom and shape the sides.
- Flute the edges, if desired, as illustrated in the photos and video in Almond Flour Pie Crust Recipe.
- Puncture the bottom of the pie with a fork. OR omit the fork and instead use a mini saucepan or glass to flatten any bubbles on the crust’s bottom after removing the baked crust from the oven.
- Prebake the crust for 8-9 minutes at 350 F (180 C) so the bottom sets. The bottom needs to set so the pie doesn't get soggy. Let it cool while you make the filling.
The salmon teriyaki filling
- Saute the onion, garlic, ginger in the cooking oil.
- Add the salmon.
- Stir in ¼ teaspoon salt and ¼ teaspoon pepper. Tip: Don't add too much salt because the soy sauce in the teriyaki sauce contains sodium.
- Pour the filling into the pie shell.
- Sprinkle the zucchini or your preferred vegetable over the salmon.
- In a small bowl, combine the eggs, cheese and a small pinch of salt and pepper. Mix well with a spoon or use an electric mixer or emulsifier to fully blend the eggs and cheese. Then stir in the chopped green onion.
- Pour the egg mixture over the pie.
- Bake at 350 F (180 C) for 25-30 until the center is just about set.
- Allow to cool for 15 minutes.
- I like to make this quiche a few hours before I plan to serve it. That gives it some time to cool and fully set in the refrigerator.
The topping (optional)
- Decorate with slices of watermelon radish, if desired.