Smoked Salmon and Spinach Quiche
This is a delicious recipe for a hearty and healthy quiche. The smoked salmon becomes flaky and flavourful as the base of the quiche and the spinach and onions highlight the amazing flavour of the organic eggs.
- 1 cup almond flour
- 1/2 cup buckwheat flour
- 1/2 cup tapioca flour
- pinch sea salt
- 1/2 tsp garlic powder
- 1 large, organic egg
- 2 tbsp extra virgin olive oil
- 1 tsp almond milk
- 85g Smoked Salmon
- 1 cup frozen spinach, defrosted, drained and chopped
- 1/2 yellow onion
- 2 cloves garlic
- 6 organic eggs
- Salt & pepper
- Olive oil
Preheat the oven to 375 degrees.
In a large bowl, combine the almond, buckwheat and tapioca flours as well as one pinch of sea salt and 1/2 tsp garlic powder. In a separate bowl, whisk together the egg, olive oil and almond milk. Pour into the flour mixture and combine until a dough is formed. Press the dough into a greased pie pan and bake for 8 minutes.
Meanwhile, heat a frying pan to medium. Add a teaspoon of olive oil and sautée the onions and garlic for 7 minutes or until softened and lightly caramelized. Add the spinach, salt and pepper. In a large bowl crack and whisk the six eggs, mix in the spinach, onion and garlic.
Remove the pie crust from the oven and line the entire crust with smoked salmon creating a thick layer on the base of the crust. Pour the egg and spinach mixture into the pie crust.
Lower the oven to 325 degrees. Bake for 40 minutes or until cooked through.