Salmon Leek Quiche

Salmon Leek Quiche

Yield: 1 quiche

Serves: 4

Prep: 15 min

Cook: 60 min

Ready: 1 hr 15 min

Ingredients

• 1 large salmon filet, cooked and flaked

• 3 tablespoons coconut oil

• 1 tablespoon butter

• 1/2 cup sautéed leeks

• 1/2 cup zucchini, julienned

• Coconut or garbanzo bean flour, to soak up liquid during cooking

• 4 eggs

• 2 egg yolks

• 1/4 cup crème fraîche

• 1/4 cup coconut milk

• freshly grated nutmeg

• salt and pepper, to taste

• Pecan Crust, recipe HERE

Instructions

1. Preheat oven to 350. Saute leeks and zucchini in butter and oil for a couple of minutes, then add the flour, stirring constantly for a couple more minutes. In a separate bowl whisk eggs and yolks with crème fraîche and coconut milk. Add nutmeg.

2. Layer salmon with leeks and zucchini in the prepared crust. Pour egg mixture over top and do not over-fill. Put on baking sheet and bake in oven for 45 to 50 mins. Insert knife in center to make sure that the egg is at least set and doesn’t come out wet. Take out of oven and let cool for 10-15 mins. Serve.