Dutch Brunch: Paleo Smoked Salmon Quiche with Asparagus and Leek Crust

Allergens

Fish (Salmon), Eggs, Tree Nuts (Almond Flour)

Ingredients

• 1 lb fresh salmon fillet (skin on)
• 6 large eggs
• 2 cups almond flour
• 1/2 cup tapioca flour
• 1/4 cup coconut oil, melted
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 lb fresh asparagus, trimmed and chopped
• 1 large leek, white and light green parts, thinly sliced
• 2 tablespoons fresh dill, finely chopped
• 1 cup cherry tomatoes, halved

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9 inch pie dish or quiche pan with coconut oil.
2. In a large saucepan, bring water to a boil and cook salmon fillet for about 8 10 minutes until cooked through. Remove from heat, let cool, remove skin, and flake into small pieces.
3. In a large mixing bowl, whisk together eggs, almond flour, tapioca flour, melted coconut oil, salt, and pepper. Stir in the asparagus, leek, and dill. Add the flaked salmon and cherry tomatoes mix gently to combine.
4. Pour the mixture into the prepared pie dish or quiche pan, smoothing the top with a spatula.
5. Bake for 35 40 minutes until the crust is golden brown and a toothpick inserted in the center comes out clean. Let cool slightly before slicing.

Chef’s Insight

For a smoky flavor, choose wild-caught salmon instead of farm-raised.

Notes

For a spicier version, add crushed red pepper flakes to the crust mixture.