salmon quichesalmon pepper quiche

This beautiful and delicious dish is a mainstay in my home.  I serve it for Shabbos year round, but it is especially perfect for Passover.  I usually use leftover salmon fillets for this recipe.  It is a perfect way to “dress up” last night’s dinner, however you can also broil two fresh fillets especially for this dish.  It is worth it.

Prep time:  Crust takes 10 minutes to make, and 20 minutes to bake.

Filling takes about 15 minutes total to chop and saute.

Quiche takes 1 hour to bake.

Crust Ingredients:

1 1/2 cups blanched almond flour

1/4 cup grapeseed oil (or liquified coconut oil)

pinch of salt

1 teaspoon dried basil or parsley

Directions for crust preparation (can prepare ahead of time and freeze before pre-baking):

1. Heat oven to 350 degrees Fahrenheit

2. Mix all ingredients above and shape into a ball.

3. Place ball of dough in the center of 9 inch pie pan and gently press down forming a crust.

4. When ready to make filling, place crust in the oven for 20 minutes, until it turns a golden brown.


Filling ingredients:

Two cooked salmon fillets – easiest way to cook them is to drizzel some grapeseed oil (or lather a bit of coconut oil) with salt and pepper to taste, and broil for about 6 minutes.

4 eggs

1 cup coconut milk or almond milk

2 tablespoons grapeseed oil or coconut oil

1 leek stalk, thinly sliced

1/2 teaspoon salt

1/2 teaspoon pepper

2 different colored peppers, diced or coarsely chopped

(you can also get creative by adding mushrooms or sundried tomatoes, or regular tomatoes, fresh basil, etc.)


1. Heat the grapeseed oil or coconut oil  in a large skillet

2. Saute the leeks until translucent (about 5-7 minutes)

3. Add peppers and saute until peppers soften, another 5 minutes.

4. Cut salmon into small pieces and toss with vegetables.

5.  Add salt and pepper and pour vegetable-salmon mixture into pre-baked crust.

6. In a separate bowl beat eggs with coconut milk and pour egg mixture over the vegetable-salmon mixture.

7. Bake in preheated over, at 350 degrees F, for approximately 1 hour, until mixture is firm to the touch.

Can be served warm or cold.  I serve it with a light salad.