Smoked Salmon and Kale Quiche

It’s Friday and all I can think about is weekend brunch. I can’t help it. It’s my favorite meal of the week! Just imagine – it’s Saturday morning, you slept in and feel refreshed, you’re sipping on a delicious fresh cup of coffee and you don’t have anything to do until 4:00 pm. The only thing missing from your life right now is some tasty breakfast food – the kind of food that permeates the house with mouthwatering smells that even make your neighbors jealous. What’s that you’re cooking? It’s quiche.

Finally, my first breakfast recipe on the blog! And let me tell you, it’s a good one.

Quiches are somewhat new to me – it’s only been about a year since I first tried a slice. I was used to making omelets and scrambled eggs on the weekends because they were easy. Plus, if I tried to make an omelet and had trouble flipping it, I could just give up, mix up the ingredients in the pan and nobody would ever know I wasn’t try to make scrambled eggs! The whole “weird egg pie quiche thing” just looked so foreign to me – I mean, an egg pie? But after deciding to branch out and try something new one Saturday morning, I began researching quiche recipes and came up with my own. And guess what I learned? They’re absolutely delicious.

Now, they don’t take much effort if you don’t want them to – they can easily be made using a frozen or refrigerated pie crust. But if you feel like going all-out and making everything from scratch, welcome to my world.

I decided to test out my baking skills and whipped up a savory gluten-free pie crust. I don’t solely eat gluten-free but I really enjoy experimenting with different ingredients. My pantry is full of all kinds of gluten-free flours, some that have found a permanent spot in my baking rotation and some that have never been opened but that I hope to use one day. Here are a few links to some of my favorite gluten-free flours that I use on a regular basis.

• Bob’s Red Mill Almond Meal/Flour
• Bob’s Red Mill Arrowroot Starch Flour
• Bob’s Red Mill Tapioca Flour
• Nutiva Organic Coconut Flour
• Bob’s Red Mill Potato Flour (mainly because it makes for a delicious gluten-free pizza crust recipe that tastes like a huge Pringles chip – no joke, it’s amazing – recipe to come soon!)

For the filling, I used some kale and bell peppers from the garden as well as some smoked salmon and gouda cheese. I served it with fresh fruit and some more slices of gouda cheese. I can’t hide it – I’m a cheese addict.

If you can’t eat dairy or simply prefer not to have it, this recipe can still work for you. Unlike most quiche recipes that use heavy cream or cow’s milk in the filling, I used a mixture of coconut and almond milk.

I’m extremely proud of this recipe and hope you love it as much as I do.

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