Hi hi friends! Popping in per requests to share this easy paleo quiche!
I made this on Sunday after Pedro decided he wanted a HUGE smoked fish from Costco!! We had the fish by itself on Saturday but decided it would pair better mixed into an egg dish (to decrease the saltiness and mellow the taste) - hence the creation of this quiche! I made a little crust on the bottom because I was craving something starchy, but you could make even FASTER by going crustless and making just the egg mixture. We loved it so much we had it two days in a row - the second time for a quick weekday breakfast with arugula and pickled onions. This recipe uses smoked white fish but I think smoked salmon would work well too!
If you try it out, let me know!
Paleo Smoked Fish and Spinach Quiche with Lemon
Crust (double for a thicker crust - this just covers the bottom)
- 2 Tablespoons tapioca flour
- 1 cup almond flour
- ¼ teaspoon salt
- 3-4 Tablespoons coconut oil or butter or a mix
- 1-2 Tablespoons cold water if needed
- 8 eggs
- ½ cup full fat coconut milk
- ¼ cup diced smoked fish
- 3-4 cups spinach sauteed until wilted
- 1 lemon zested
- Salt to taste
- Pepper to taste
- Heat oven to 350F (175C) and grease the bottom of a pie dish with a little coconut oil.
- Mix the dry crust ingredients together in a medium bowl. Add in the coconut oil and/or butter with a fork and mix until crumbly and the dough starts to come together. If the mixture is too dry, add 1 Tablespoon of water at a time and mix until a soft dough forms (you may need more - I used about 2.5 Tablespoons). Once the dough forms a soft ball (you don't want it too wet), it's ready to go!
- Press the dough until flat in the pie dish until even.
- Bake for 5-7 minutes until barely set.
- While the crust cooks, in a large bowl beat the eggs with coconut milk until smooth. Carefully stir in the fish, spinach and lemon zest. Finally, add in salt and pepper to taste.
- Add the liquid egg mixture into the slightly cooled crust.
- Bake 30- 35 minutes or until set to desired firmness (if you leave it in longer the eggs will have more structure; less time and it will be a little softer like traditional quiche).