Smoked Salmon, Asparagus & Goat Cheese Quiche (Keto & Gluten-Free)

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Kicking off this weekend with extra special Smoked Salmon, Asparagus and Goat cheese Quiche. This is a summer quiche, so it’s light, no crust, with a smokey flavour, tender asparagus and creamy goat cheese, adding tartness and earthy flavour. When it comes to Sunday brunch this is a must have quiche recipe. For any leftovers, add a salad and have a light dinner. What I love about this recipe it is entirely Keto. Since there is no crust, this is a super easy recipe to make. Enjoy!

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  • 1 1/2 Tbsp. Extra virgin olive oil
  • 1/2 cup finely chopped red onion
  • 6 oz. traditionally smoked salmon, thinly sliced, divided
  • 4 asparagus spears, trimmed, cut diagonally to 1-inch pieces, divided
  • 6 large eggs
  • 2 cups milk
  • 1 cup half and half cream
  • 6 oz. goat cheese, crumbled, divided
  • 2 Tbsp. Chopped fresh dill
  • 1 tsp. Lemon zest
  • 3/4 tsp. Himalayan salt
  • 1/4 tsp. GF ground black pepper
  • Instructions

  • Preheat oven to 375 F and line a 9-inch springform pan with parchment paper. Lightly brush the pan with olive oil this helps the parchment paper stick to the pan
  • Heat olive oil in a pan over medium heat. Add onions and cook until translucent. About 5 minutes. Set aside to cool
  • Whisk eggs in a large bowl. Add milk, cream, dill, lemon zest, salt and pepper and whisk together
  • Layer the pan with half the salmon, half the asparagus and half the goat cheese. Pour half the egg mixture over the top. Then add remaining salmon, asparagus, and goat cheese and pour the remaining egg mixture over it. Top with cooked onions
  • Place pan on a baking tray lined with foil and bake at 375 for 15 minutes. Lower the heat to 350 F and bake 50 - 60 more minutes, or until set in the center
  • Remove from the oven and cool on a wire rack for 15 minutes before serving

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