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5 from 1 vote

Smoked Salmon and Kale Quiche

This smoked salmon and kale quiche is gluten free and paleo!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Servings: 6 people
Author: Isabel Eats

Ingredients

For the Crust

  • 1 tsp sea salt
  • 1/4 tsp thyme
  • 1/4 tsp rosemary
  • 1/8 tsp ground sage
  • 1/4 cup coconut oil
  • 1 1/4 cup almond flour
  • 1/3 cup + 2tbsp tapioca flour
  • 1 egg

For the Filling

  • 1 tsp coconut oil
  • 1 medium yellow bell pepper, diced
  • 1 small onion, diced
  • 5 cups kale, chopped
  • 3/4 cup lite coconut milk the kind found in a can
  • 1/2 cup almond milk
  • 4 large eggs
  • 1 tsp coarse sea salt
  • 1/2 tsp black pepper
  • 4 oz sliced smoked salmon
  • 1/2 cup shredded Gouda cheese

Instructions

For the Crust

  • Preheat oven to 350 degrees.
  • In a large bowl, thoroughly mix the salt, thyme, rosemary, sage, almond flour and tapioca flour.
  • Add the coconut oil and egg to the bowl.
  • Mix ingredients together with a fork or your hands (my preferred method) until there are no clumps.
  • Scoop the dough out of the bowl and spread out onto your pie or quiche pan using your fingers as best you can. Try to spread it out as evenly as possible, remembering to press the dough onto the sides of the pan for a nice, beautiful crust.
  • Poke a few holes in the bottom of the crust using a fork to make sure the the crust doesn't form any huge bubbles.
  • Lay a large piece of parchment or wax paper over the crust.
  • Gently cover the crust with some dry beans or pie weights (if you're fancy) to help the crust cook evenly. (If you don't have any dry beans or pie weights, it's okay. Go ahead and skip steps 7 and 8. It'll be fine.)
  • Put the crust in the middle rack in the oven.
  • Bake for 8 minutes.
  • Take the crust out of the oven and remove the beans/pie weight and parchment paper.
  • Return the crust to the oven and bake for another 4 minutes.
  • Remove the crust from the oven and let cool slightly (about 10 minutes) before filling it with deliciousness.

For the Filling

  • While your crust is cooling, preheat the oven to 375 degrees.
  • In a medium skillet, heat coconut oil over medium heat.
  • When hot, add onions, bell peppers and kale.
  • Cook, stirring occasionally, until peppers have softened, about 8 minutes.
  • Set aside to cool.
  • In a large bowl, mix together the coconut milk, almond milk, eggs, salt and black pepper.
  • Evenly fill the pre-baked crust with the onions, bell peppers and kale mixture.
  • Place the sliced smoked salmon on top of the mixture as evenly as possible so that every bite has some salmon in it.
  • Pour the milk and egg mixture into the crust.
  • Sprinkle the top of the quiche with the shredded Gouda cheese.
  • Bake in the over for 50-55 minutes, until the quiche is solid but only slightly jiggly.
  • Cool on cooling rack for 10 minutes (important).
  • Now the fun part - EAT!