This keto tart, courtesy of recipe developer Chelsea Cohen of SlimFast, proves that you don’t have to give up tasty foods just because you’re on the keto diet.
- 2 tbsp. olive oil
- 1 large leek chopped
- 4 oz. mushrooms
- 2 oz. fresh spinach
- 1 tsp. dried thyme
- 8 oz. smoked salmon
- 1 c. Swiss cheese shredded
- 1 c. heavy cream
- 1/8 tsp. cayenne pepper
- 1/8 tsp. ground black pepper
- 1/8 tsp. paprika
- 6 large eggs
Preheat oven to 375 degrees Fahrenheit.
In a large skillet, heat olive oil and sauté leeks. After a minute or two, add the spinach.
Add a little salt and cook for 3 to 4 minutes. Just before taking off the heat, add the thyme.
Meanwhile, crumble salmon into a pie plate. Cover with the cooked vegetables, and then sprinkle with the cheese.
In a bowl, blend eggs, milk, mustard, cayenne, salt, and black pepper to taste.
Pour the egg mixture over the rest of the ingredients and sprinkle with paprika.
Bake for 30 to 35 minutes, until golden and set. Start checking after 20 minutes — if it's getting too brown but the middle is too liquidy, cover with aluminum foil and continue to bake, the center should still be a bit loose when done.
Serve and enjoy!