Makes 1 large or 4 mini quiche.

This smoked salmon and leek quiche combines the elegance of fresh herbs and rich dairy with the satisfying heartiness of a tender, golden crust. Perfect for brunch or a light dinner, the dish highlights seasonal produce and high-quality protein, while the blend of dill and garlic elevates the natural flavors of the salmon. Its versatility—baked as one large quiche or several mini versions—makes it ideal for both intimate meals and gatherings, celebrating the joy of sharing homemade, thoughtfully prepared food.

Rich in protein and healthy fats, this quiche is also a nutrient-conscious choice. Eggs and smoked salmon provide high-quality protein, omega-3 fatty acids, and essential B-vitamins, while the combination of almond and gluten-free flour offers both fiber and structure. Leeks and garlic add antioxidants and compounds that support digestion, and parmesan lends calcium and savory depth. The result is a satisfying, balanced dish that delivers flavor, nutrition, and the kind of comforting indulgence that elevates any meal.

Ingredients

Crust

• 1 cup almond flour
• 1 cup gluten-free all purpose flour
• 1/4 cup butter, softened
• 1 egg
• 1/2 tsp salt
• 1/2 tsp garlic powder

Quiche

• 3 tbsp butter
• 2 leeks, sliced
• 4 garlic cloves, minced
• 4 eggs, beaten
• 1/2 cup milk
• 1/4 cup fresh dill, chopped
• 10 oz smoked salmon, chopped
• 1/2 cup parmesan cheese
• pinch of salt & pepper

1. Mix crust ingredients together and press the dough into your greased pie pan or mini pans.
2. Bake at 350.
   • For a large quiche bake for 12 minutes, for smaller quiche bake for 7 minutes.
3. Fry the leeks and garlic in butter for 6 minutes.
4. Whisk remaining ingredients together, and add in leeks and garlic.
5. Pour the quiche mixture into your dish.
6. Bake at 350.
   • For a large quiche bake for 35 minutes, for smaller quiche bake for 20 minutes.