SafePlates

Ingredients

• 1 1/2 cups (180g) gluten-free all-purpose flour
• 1/2 cup (120ml) olive oil
• 1/4 cup (60ml) cold water
• 1/2 tsp (2g) salt
• 8 oz (225g) fresh or smoked salmon, skinless and boneless
• 1 cup (240ml) unsweetened almond milk
• 4 large eggs
• 1/2 cup (60g) chopped green onions
• 1/2 cup (75g) cherry tomatoes, halved
• 1/4 cup (10g) fresh dill, chopped
• 1/4 tsp (1g) black pepper
• 1/4 tsp (1g) garlic powder
• 1 tbsp (15ml) lemon juice

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the gluten-free flour and salt. Add olive oil and cold water, stirring until a dough forms.
3. Press the dough evenly into the bottom and up the sides of a 9-inch (23cm) pie dish or tart pan. Prick the base with a fork.
4. Bake the crust for 10 minutes, then remove from the oven and set aside.
5. While the crust bakes, flake the salmon into bite-sized pieces. If using fresh salmon, lightly cook it in a skillet for 2-3 minutes until just opaque.
6. In a large bowl, whisk together the eggs, almond milk, lemon juice, black pepper, and garlic powder.
7. Add the flaked salmon, green onions, cherry tomatoes, and dill to the egg mixture. Stir gently to combine.
8. Pour the filling into the pre-baked crust, spreading it evenly.
9. Bake for 30-35 minutes, or until the quiche is set in the center and lightly golden on top.
10. Let the quiche cool for 10 minutes before slicing and serving.

Tip

Serve warm or at room temperature with a fresh green salad for a complete meal.