Mouthwatering Gluten-Free Dutch Brunch: Smoked Salmon Quiche & Blueberry Mascarpone Pancakes

Allergens

Eggs, Dairy

Ingredients

• 1 recipe Gluten
• Free Quiche Crust (see below) 6 large eggs 1 1/2 cups heavy cream 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground nutmeg 1 cup chopped spinach, sautéed 1 cup smoked salmon, flaked 1 cup blueberries, fresh or frozen 1/2 cup mascarpone cheese 3 tablespoons honey 1 teaspoon lemon zest 1/4 teaspoon vanilla extract Gluten
• Free Quiche Crust (see below)

Instructions

1. Prepare the Gluten Free Quiche Crust and preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together eggs, heavy cream, salt, black pepper, and ground nutmeg.
3. Assemble the quiche: line the crust with sautéed spinach, top with flaked smoked salmon, and pour the egg mixture over.
4. Bake the quiche for 25 30 minutes or until golden brown and set. Allow it to cool slightly.
5. In another bowl, mix mascarpone cheese, honey, lemon zest, vanilla extract, and blueberries.
6. Heat a non stick griddle or skillet over medium heat, pour 1/4 cup portions of the batter onto the surface, cook until bubbles appear on the pancakes' surface, then flip and cook until golden brown.
7. Serve the quiche with the blueberry mascarpone pancakes on the side, garnished with fresh herbs or edible flowers.

Chef’s Insight

The combination of smoked salmon and nutmeg in the quiche creates a warm, savory flavor that complements the sweetness of the blueberry pancakes.

Notes

This recipe calls for the Gluten-Free Quiche Crust and Blueberry Mascarpone Pancakes to be prepared separately but can be made simultaneously.