I know I have mentioned this in prior posts but for anyone who doesn’t know this fun fact about me: I grew up in Quebec. Quebec, the land of baguettes, quiches, and bottles of wine at every corner store. Quiche was a major staple in our household, so were crepes, french toast and many other delicious French traditions that made going gluten-free a real challenge.
Just like most of these other French staples, quiche has been nothing but a distant recollection for the past 5 years of my life. But now thanks to the wonderful Internet world and an abundance of Paleo & Gluten-free food blogs, I was able to reconnect with this sweet childhood memory. Doesn’t it just blow your mind how accessible information has become in this day and age? I mean really, at any given time of the day, as long as you have a smart phone or a computer, you can pretty much get an answers to any question you ever had. It’s so hard to imagine a different world now, having had all these years to take this technology for granted, and I may not be so mind-blown anymore, but I’m grateful. Thank you makers of the web, for making all this information and knowledge accessible, and thank you Everydaymaven, for sharing this wonderful Paleo crust recipe.
- 1 Paleo Pie Crust Recipe, see link in story or in recipe notes
- 6 large pastured eggs
- 3/4 cup full fat coconut milk,
- 130 grams wild smoked salmon torn into pieces
- 2 tbsp capers
- 2 tbsp red onion, diced
- 1/2 cup leeks, thinly sliced
- 3 leaves of rainbow chard stemmed and chopped
- 1/2 tsp sea salt
- fresh ground pepper
- 1 tbsp virgin coconut oil,
- Start by following the link to the pie crust recipe and make the crust, place it in the oven, and prepare the fillings for your quiche in the meantime.
- In a medium frying pan, melt coconut oil on medium heat and add sliced leeks and rainbow chard. Cook for about 3to 4 minutes or until veggies have softened. Set aside.
- In a large mixing bowl, whisk eggs and coconut milk until frothy. Add remaining ingredients, including the sauted leek and chard, and stir well.
- After you have successfully made the quiche crust and followed it's baking instructions, make sure it has a few minutes to cool down before adding the filling. When it's ready, poor it all in, and bake at 350 for about 40 to 50 minutes. Allow to rest for at least 10 minutes after taking out of the oven.
- Garnish with whatever you fancy and serve with a green salad (or anything you want, really).