Paleo French Brunch Delight: Herb-Infused Smoked Salmon Quiche with Cauliflower Crust & Fresh Fruit Medley

Allergens

Dairy-free, gluten-free, nut-free alternatives available

Ingredients

• 1 large head cauliflower (for cauliflower crust)
• 4 cups fresh spinach (for cauliflower crust)
• 2 tbsp olive oil (for cauliflower crust)
• Salt and pepper, to taste (for cauliflower crust)
• 1/2 cup almond flour (for quiche filling)
• 4 large eggs (for quiche filling)
• 1 cup coconut cream (for quiche filling)
• 8 oz smoked salmon, diced (for quiche filling)
• 2 tbsp fresh dill, chopped (for quiche filling)
• 1/4 tsp ground nutmeg (for quiche filling)
• Fresh fruit medley: berries, kiwi, apple, and orange

Instructions

1. a. Prepare the cauliflower crust by grating or food processing the cauliflower into rice sized pieces. Sauté with olive oil, salt, and pepper until tender. Mix with almond flour and press into a pie dish. b. Bake the crust at 350°F for 25 minutes or until golden brown. c. In a bowl, whisk eggs, coconut cream, dill, nutmeg, salt, and pepper. Add smoked salmon. d. Pour the mixture into the pre baked crust and bake at 350°F for 25 30 minutes or until set. e. While the quiche bakes, prepare a vibrant seasonal fruit medley. Slice fruits into bite sized pieces. f. Remove the quiche from the oven and let it cool slightly before cutting. Serve with fresh fruit medley on the side.

Chef’s Insight

Use seasonal fruit for the medley to ensure maximum freshness and flavor.

Notes

Feel free to change up the fruit medley with your favorites or what's in season.