Quiche is very common in Sweden and I have shared my quiche with spicy sausage and zucchini here. This time I wanted to do a gluten free crust and I think it’s at least as good us my original recipe.
This quiche is with (wild) salmon, kale (which is in season at the moment) and Feta cheese. Serve it with a green salad or just as it is.
Ingredients (4 pers.):
- 1 1/2 cups almond flour
- 8 1/2 tbsp butter
- 1 egg
- 2/3 cup rolled oats
- 8 oz smoked wild salmon
- 8 oz fresh kale
- 8 oz Feta cheese
- 3 tbsp sliced almonds
- 3 eggs
- 1 cup milk
- salt and black pepper
Add almond flour into a bowl. Add room temperature butter and knead the two ingredients together. Add egg and rolled oats into the same bowl and mix everything together. The dough might be quite soft, which is ok. Keep it in the refrigerator for 15 minutes.
Pre heat the oven to 400ºF. Take out the dough from the refrigerator. Use a quiche pan and press the dough into the pan. Make sure it cover the bottom and the sides. Use a fork and dip the fork into the dough a couple of times. Bake in the oven for approximately 10 minutes.
Wash the kale. Use a saucepan and simmer the kale in hot salty water for approximately 5 minutes. Drain the water. Cut the kale in smaller pieces. Cut the smoked salmon in pieces and break the Feta cheese in the size of pieces you want. Place all three ingredients into the quiche crust.
Whisk egg and milk together in a bowl. Season with salt and pepper. Pour the mixture over the ingredients in the quiche. Sprinkle some sliced almonds over the quiche.
Bake in the oven (still 400ºF) for approximately 30 minutes or until the quiche has a nice color. If the crust sides start to get to much color, cover the quiche with aluminium foil the last 5-10 minutes.
My plate is from Danish “Royal Copenhagen” and my oven mitt is from Swedish “Svenskt Tenn”.