Easy Gluten Free Quiche

This gluten free quiche recipe is so easy, healthy, and delicious! It is made with a frozen pie crust and is filled with smoked salmon, asparagus, green onions, eggs, and coconut milk. This quiche is also dairy free and is perfect to serve for weekend breakfasts, holiday brunches, or even dinner.

Why you will love this recipe: 

• The taste! This quiche is bursting with flavour from the combination of asparagus, smoked salmon onions and spices.
• It is so easy and simple to make and only requires a few minutes of hands on time.
• This quiche recipe is a healthy complete meal.
• This homemade quiche is made with a frozen pie crust to make your prep even easier.
• It is gluten free, and dairy free, and can easily be made vegetarian too.
• This quiche is perfect for the spring and summer months, because of how light but incredibly filling it is. 
• This easy recipe is perfect for Easter, Mother's Day, or Father's Day brunches. 
• This quiche makes great leftovers and is perfect for meal prep. 
• It's so versatile! Feel free to change up the meat and veggies to give it the flavour you love.

Key ingredients and substitutions: 

• Gluten free pie crust - this quiche recipe uses a store-bought frozen gluten free pie crust to make it really easy to make, but feel free to use a homemade crust or a regular pie crust if you are not gluten free. 
• Eggs - are packed with protein, vitamins, and minerals. I recommend using large eggs that are pasture-raised for the best flavour. 
• Coconut milk - to help the eggs become light and fluffy and help create the perfect quiche texture. If you are not dairy free, you can use milk or cream instead. 
• Asparagus and green onions - these healthy vegetables give this quiche the most delicious taste. Feel free to swap them for other veggies in your fridge. Spinach, broccoli, and white or yellow onions all would be great in this recipe. 
• Smoked salmon - tastes amazing and is full of healthy fats. Feel free to swap the salmon for chopped ham, turkey, or bacon. Or you can simply omit the meat entirely to make this quiche vegetarian. 

How to make this recipe:

Step one:

Start by preheating your oven to 350 degrees Fahrenheit and letting the frozen pie crust thaw on the counter for 10-15 minutes.

Step two:

In a large bowl whisk together the eggs, coconut milk, salt and pepper, and the capers if you are using them. Then set the bowl aside. 

Step three:

In a frying pan over medium heat, melt the coconut oil, then add the chopped green onion and fry for a couple of minutes until it's tender. Then add the chopped asparagus and cook for 5 minutes or until the asparagus is the texture you prefer.

Step four:

Next, add in the smoked salmon and cook for 1 - 2 minutes, just to warm the salmon. 

Step five:

Next, transfer the cooked green onion, asparagus, and smoked salmon to the pie crust and spread it out evenly. Then pour the egg mixture over top. 

Step six:

Bake for 35 - 40 minutes, or until the eggs are set. Let it cool for a few minutes, then cut it into your desired sized pieces and enjoy!

Chef's tips: 

• If you are serving a crowd feel free to double this recipe and make two quiches.
• Put the pie crust on a baking sheet before putting it into the oven to make it easier to handle and clean in case there is any spillage. 
• Keep an eye on the pie crust when it's cooking - if it starts to get too browned, cover the quiche with foil.

Variations and add ins: 

• If you don't like smoked salmon feel free to swap it for another protein of your choice. Other delicious options include ham, cooked bacon, chicken or turkey. 
• Instead of asparagus you could use different vegetables such as broccoli or spinach.
• Instead of green onion you could use white onion, yellow onion, chives or shallots. 
• Want to change up the flavour even more? You can add sliced black olives or even a few sun-dried tomatoes to this quiche recipe. 
• Feel free to add 1/4 cup of dairy free or regular shredded cheese to the egg mixture if desired.
• If you tolerate dairy you can swap the coconut milk for milk or cream. 

How to store:

Store any leftover quiche in an air tight container in the fridge for up to 5 days. 

Frequently asked questions: 

Other recipes you will love:

• Bacon and vegetable egg casserole
• Chicken omelette 
• Bacon jerky
• Stewed Potatoes
• Dairy free brownies
• Paleo ice cream bars with berries

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