This Swedish quiche with smoked salmon, asparagus, and broccoli is gluten-free and makes a wonderful meal for breakfast, brunch or dinner.
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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.
Course Breakfast, Main Course
Cuisine Swedish
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
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

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 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.

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.