Deep Dish Smoked Salmon Quiche
This smoked salmon quiche recipe is fabulous for lunch with a salad. It's also wonderful for an appetizer and even better for brunch.
Photo: Photography by James Tse
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Ingredients
Crust
- 2 cups almond flour
- 1/2 cup coconut flour
- 3 tbsp ground flaxseeds (TRY: Bob’s Red Mill Ground Flaxseeds)
- 2 large eggs, beaten
- ½ tsp each sea salt and ground black pepper
Filling
- 7 large eggs
- 1/2 cup 10% cream (half-and-half)
- 6 oz smoked salmon, chopped
- 1 cup fresh or frozen peas (thawed and drained if frozen)
- 3 green onions, chopped
- 2 tbsp chopped fresh dill
- ½ tsp each sea salt and ground black pepper
Preparation
- Position an oven rack in the bottom third of the oven and preheat to 400ºF. Mist a 9-inch springform pan with cooking spray.
- Prepare crust: In a bowl, mix together almond flour, coconut flour, flaxseeds, eggs, salt and pepper. Evenly press the dough into the bottom and up the sides of the prepared pan. Bake until golden brown, about 10 minutes. Reduce oven temperature to 350ºF.
- Meanwhile, prepare filling: In a large bowl, whisk together eggs and cream. Fold in salmon, peas, onion, dill, salt and pepper.
- Pour egg mixture into crust and bake until eggs are set and center is puffed up, about 35 minutes. (TIP:To easily transfer to and from oven, place quiche on a baking sheet.)
- Let cool in pan for 10 minutes. Run a knife around edge of pan, unmold quiche and transfer to a serving plate or cutting board.
Related:
Nutrition Information
- Serving Size 1/4 of recipe
- Calories 351
- Carbohydrate Content 14 g
- Cholesterol Content 219 mg
- Fat Content 25 g
- Fiber Content 7 g
- Protein Content 20 g
- Saturated Fat Content 5 g
- Sodium Content 495 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 13 g
- Polyunsaturated Fat Content 6 g