Salmon Quiche Low Cholesterol

This is a clever cardiac-friendly take on classic salmon quiche, built around egg whites and cottage cheese instead of the usual whole eggs and heavy cream. The result is a savory custard pie with serious protein, almost zero cholesterol, and surprisingly creamy texture.

The trick that makes this work is using the reserved salmon liquid to build a quick flour-thickened roux base. That liquid is concentrated salmon flavor, and cooking it with sauteed scallions, green pepper, and celery seed creates a savory binder that compensates for the missing yolks.

Whipping the egg whites with cottage cheese and a hit of Parmesan until smooth gives the filling its custard structure. The cottage cheese melts into a creamy texture as the quiche bakes, while the egg whites set just enough to hold a clean slice.

Kitchen Tips

• Drain the salmon thoroughly but save every drop of liquid, this is the recipe’s flavor backbone
• Pick out and discard any large bones from the canned salmon, but feel free to mash and keep the tiny ones (they’re soft and full of calcium)
• Blend the cottage cheese in a food processor first if you want a smoother, less curdy custard
• Bake on a sheet pan to catch any spillover and check at 35 minutes, the center should jiggle just slightly when nudged

Variations

• Add a layer of fresh spinach or chopped asparagus for more vegetable depth
• Swap canned salmon for flaked smoked salmon for a brunch-fancy version
• Use a whole-wheat or almond-flour crust for an even lower-carb plate