Smoked Salmon Quiche with Gluten Free Crust

Swedish Smoked Salmon Quiche with gluten free crust - All that's Jas

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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.

 

Swedish Smoked Salmon Quiche with gluten-free crust

 

Smoked Salmon Quiche with Gluten Free Crust

 

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 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.

 

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Gluten-Free Smoked Salmon Quiche Recipe

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

 

Swedish Smoked Salmon Quiche with almond meal crust

 

INGREDIENTS:
Serves 6

Gluten-free crust

  • 2 cups almond meal
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh thyme, minced
  • 1/2 tablespoon fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup olive oil
  • 1 1/2 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 1/4 cup milk
  • 1/4 teaspoon ground nutmeg

 

~ 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.

 

 

ESSENTIALS

for Gluten-Free Smoked Salmon Quiche


 

 

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 1/4 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.

 

How to make Swedish quiche

Delicious recipe for low carb quiche with Swedish flavors

A yummy slice of gluten-free quiche with smoked salmon

 

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

Smoked Salmon Quiche with Gluten Free Crust

This Swedish quiche with smoked salmon, asparagus, and broccoli is gluten-free and makes a wonderful meal for breakfast, brunch or dinner.
Prep Time20 mins
Cook Time50 mins
Resting Time10 mins
Total Time1 hr 10 mins
Course: Breakfast, Main Course
Cuisine: Swedish
Servings: 6
Author: Jas

INGREDIENTS:

Gluten-free crust

  • 2 cups almond meal
  • 2 garlic cloves minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh thyme minced
  • 1/2 tablespoon fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup olive oil
  • 1 1/2 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 1/4 cup milk
  • 1/4 teaspoon ground nutmeg

DIRECTIONS:

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 1/4 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.

RECIPE 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.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

 

Pin it now: Smoked Salmon Quiche with Gluten Free Crust

Delicious smoked salmon quiche with gluten free crust

 

Featured on: Little Miss Dexterous and Miz Helen’s Country Cottage.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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10 Comment

  1. Reply
    jasna
    May 11, 2018 at 8:57 pm

    Izgleda bozanstveno; zaintrigirala si me sa ovom bezglutenskom podlogom; moram probati 😉

    1. Reply
      Jas
      May 11, 2018 at 9:58 pm

      Hvala, Jasna! Meni se bas svidja, ja odmah pojela pola, haha.

  2. Reply
    Kristina Rees
    May 14, 2018 at 9:21 pm

    Thank you for this recipe. The first time I had eggs and salmon was in Alaska and have loved it ever since.

    1. Reply
      Jas
      May 14, 2018 at 9:37 pm

      I think you either love it or hate it. I love it and am glad you do too. Thanks, Kristina!

  3. Reply
    April J Harris
    May 15, 2018 at 12:26 pm

    My husband loves smoked salmon so I know this will be a popular dish at our house, Jas. The crust sounds amazing. Thank you for bringing this lovely recipe to the Hearth and Soul Link Party.

    1. Reply
      Jas
      May 16, 2018 at 10:02 am

      I hope your husband will like it. It’s mild in smoked salmon flavor, but you always add more (or less) 😉 Have a wonderful rest of the week, April!

  4. Reply
    Jacqui Bellefontaine
    May 16, 2018 at 6:33 am

    This quiche looks delicious. The crust look really interesting I love to use asparagus when in season locally grown asparagus has a great flavour. Thank you for linking to #CookBlogShare.

    1. Reply
      Jas
      May 16, 2018 at 10:03 am

      Thank you, Jacqui! Now you made me jealous of your locally grown asparagus. 🙂

  5. Reply
    Michelle Frank | Flipped-Out Food
    May 16, 2018 at 10:34 am

    Food is SO sexy!! Yes, yes, YES!!! (I’ll have what she’s having!) This quiche is perfect for the season: the farmers’ markets are loaded with asparagus right now! This hot Scandinavian sounds like just the fling I need right now! 😀 #cookblogshare

    1. Reply
      Jas
      May 16, 2018 at 12:42 pm

      Haha, right? 😀 Thank you, Michelle! Hope you’ll get the fling you need 😉

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