This gluten free quiche recipe is so good! Made with smoked salmon and asparagus it's perfect for breakfast, brunch or even a light dinner.
Preheat your oven to 350F and let the frozen pie crust thaw on the counter for 10-15 minutes.
In a large bowl whisk together the eggs, coconut milk, salt and pepper plus the capers if you are adding them. Set the bowl aside.
In a frying pan over medium heat, melt the coconut oil. Then add the chopped green onion and fry for a couple minutes, until it's tender.
Add the chopped asparagus to the pan and cook for ~5 minutes, until the asparagus is the texture you prefer.
Add the smoked salmon to the pan and cook for 1-2 minutes, just to warm the salmon.
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.
Bake for 35-40 minutes, until the eggs are set. Let it cool for a few minutes, then cut it into desired sized pieces and enjoy!