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.)
Directions:
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.
