Smoked Salmon Quiche with Gluten Free Crust

Craving big bold flavors but want something lighter? This Swedish quiche with smoked salmon, asparagus, and broccoli is gluten-free and packed with delicious flavors that you will definitely love.

It is a wonderful meal for breakfast, brunch, or dinner and it is succulent warm, or cold.

If you prefer, you can use a ready pie crust but I urge you to give this crust a try even if you're not gluten-free dependent. Its nutty flavor and rustic texture complement the silky egg filling perfectly.

I adopted the recipe from a German cooking magazine Tina Koch & Back Ideen.

My favorite is quiche Lorraine (hello eggs and bacon!) but when asparagus is in the season I cheat on Lorraine with this Scandinavian. I promise I'm only unfaithful to food. I'm not even discrete about it.

You'll see me jumping from one hottie [dish] to another, coming back only to those who satisfied me deeply. Food can be sexy, don't you think? 😉

I'm in love with smoked salmon. It's mysterious and lush. I love it with cream cheese on my buns [as in bread buns - I don't know what you're thinking], hot in my mouth [get your mind out of the gutter, I'm talking about this bisque], and modest and gentle like in this fettuccine dish.

I believe the Swedes know a thing or two about pleasing [the taste buds]. The lox in this quiche balances the mildness of asparagus and broccoli while it harmonizes with the tenderness of eggs. It's everything you ever wanted.

Thus I say, be naughty! Live a little. Try new foods! This gluten-free smoked salmon quiche is a perfect start.

Ingredients:

Gluten-free crust

• almond meal
• garlic
• fresh parsley
• fresh thyme
• fresh dill
• salt
• ground pepper
• olive oil

Smoked salmon, asparagus, and broccoli filling

• grated Parmesan cheese
• eggs
• mustard
• asparagus
• broccoli
• smoked skinless salmon
• milk
• ground nutmeg

Directions:

Gluten-free crust

1. Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch cast-iron skillet or 9-inch pan with olive oil or cooking spray and set aside.
2. In a mixing bowl, stir together the almond meal, garlic, parsley, thyme, dill, salt, and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
3. Press the dough into the prepared dish until it is evenly dispersed across the bottom and at least 1 ¼ inch up the sides. Bake until the crust is lightly golden and firm to the touch, about 15 to 20 minutes. Let cool slightly. Sprinkle with Parmesan cheese.

Smoked salmon, asparagus, and broccoli filling

1. Bring a pot of salted water to a boil. Blanch the asparagus and broccoli for 3 minutes. Drain and rinse with cold water.
2. In a mixing bowl, whisk together the eggs, milk, and nutmeg. Distribute the vegetables and salmon over the baked crust.
3. Pour over the egg mixture and bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for 5 to 10 minutes before slicing. Serve immediately.

Smoked Salmon Quiche with Gluten Free Crust

By Jas

This Swedish quiche with smoked salmon, asparagus, and broccoli is gluten-free and makes a wonderful meal for breakfast, brunch or dinner.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Main Course

Cuisine Swedish

Yields 6 servings

Calories 435 kcal

Ingredients

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Gluten-free crust

• ▢ 2 cups almond meal
• ▢ 2 garlic cloves, minced
• ▢ 1 tablespoon chopped fresh parsley
• ▢ 1 tablespoon fresh thyme, minced
• ▢ ½ tablespoon fresh dill
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon freshly ground pepper
• ▢ ⅓ cup olive oil
• ▢ 1 ½ tablespoons water

Smoked salmon, asparagus, and broccoli filling

• ▢ 1 tablespoon grated parmesan cheese
• ▢ 4 eggs
• ▢ 1 tablespoon mustard, yellow or Dijon
• ▢ 8 oz. asparagus, rinsed and woody ends removed
• ▢ 4 oz. broccoli florets
• ▢ 4 oz. smoked skinless salmon, sliced or chopped
• ▢ 1 ¼ cup milk
• ▢ ¼ teaspoon ground nutmeg

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Instructions

Gluten-free crust

• Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch cast iron skillet or 9-inch pan with olive oil or cooking spray and set aside.
• In a mixing bowl, stir together the almond meal, garlic, parsley, thyme, dill, salt, and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
• Press the dough into the prepared dish until it is evenly dispersed across the bottom and at least 1 ¼ inch up the sides. Bake until the crust is lightly golden and firm to the touch, about 15 to 20 minutes. Let cool slightly. Sprinkle with parmesan cheese.

Smoked salmon, asparagus, and broccoli filling

• Bring a pot of salted water to a boil. Blanch the asparagus and broccoli for 3 minutes. Drain and rinse with cold water.
• In a mixing bowl, whisk together the eggs, milk, and nutmeg. Distribute the vegetables and salmon over the baked crust.
• Pour over the egg mixture and bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for 5 to 10 minutes before slicing. Serve immediately.

Notes

~ Free Tip ~

There is enough salt in the smoked salmon so you won't need to add any to the filling. It is always easier to add than remove the salt.

Nutrition

Calories: 435kcal (22%) | Carbohydrates: 14g (5%) | Protein: 19g (38%) | Fat: 36g (55%) | Saturated Fat: 5g (25%) | Cholesterol: 119mg (40%) | Sodium: 455mg (19%) | Potassium: 284mg (8%) | Fiber: 5g (20%) | Sugar: 5g (6%) | Vitamin A: 772IU (15%) | Vitamin C: 22mg (27%) | Calcium: 188mg (19%) | Iron: 3mg (17%)

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