Gluten-Free Nordic Brunch Delight: Delectable Smoked Salmon and Asparagus Quiche with Dill Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 pre
• made gluten
• free pie crust 8 large eggs 2 cups heavy cream 1/2 teaspoon salt 1/4 teaspoon black pepper 1 pound smoked salmon, flaked 1 pound fresh asparagus, trimmed and chopped 1 cup grated cheddar cheese 1/3 cup chopped fresh dill 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 350°F (175°C).
2. Place the gluten free pie crust in a 9 inch (23 cm) pie dish and set aside.
3. In a large bowl, whisk together eggs, heavy cream, salt, and black pepper.
4. Add flaked smoked salmon, chopped asparagus, grated cheddar cheese, and half of the fresh dill to the egg mixture, stirring gently to combine. e) Pour the filling into the pie crust and bake for 45 50 minutes or until set in the center. Remove from the oven and allow to cool slightly. f) In a small bowl, mix together lemon juice and remaining dill to create the dill sauce, then serve alongside the quiche.

Chef’s Insight

To achieve the perfect golden-brown crust, use an egg wash on the pie crust before adding filling.

Notes

Adjust seasonings to taste, adding more salt, pepper, or lemon juice as desired.