Before we begin cooking on the weekend, we like to eat a good breakfast to get us ready to work. We meal prep for the week, so it’s a long day of cooking and we have to make sure that we are well fed before we start.
A lot of the time, our breakfast is just bacon and eggs. It’s a hearty classic breakfast, but sometimes I like to mix it up and try something new. A quiche always seemed so fancy to me. It’s like a breakfast pie!
You can put a lot of different fillings in your quiche, but since this is our first quiche I thought I would go with the classic pairing of smoked salmon, leek and capers. However, we went with a not so classic crust by doing a thin potato crust. Make sure to have your mandolin ready, so that your potato slices are a consistent thickness. This is definitely a great recipe to bust out for that spring brunch you’re hosting.
Keep your capers in your quiche, not the floor,
Your favorite alternative chefs, K & T
Smoked Salmon Quiche
Ingredients
- Olive oil
- 1 russet potato
- Salt and pepper
- 1 leek sliced into rings
- 5 eggs
- 1 cup almond milk
- 1 tbsp fresh dill
- 4 oz smoked salmon
- 1 ½ tbsp capers
Instructions
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Preheat oven to 375 degrees.
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Peel and slice potato into ⅛ in slices using a mandolin. Toss potato slices in olive oil and salt. Arrange them in your cast iron, starting in the middle and layering until the whole cast iron is covered. Bake for 30 minutes.
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While your potatoes are baking, heat oil in a pan over medium heat. Toss in leeks and season with salt and pepper. Saute until leeks for a few minutes until soften.
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Next beat your eggs together with almond milk and dill.
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When your potatoes are done, remove from oven and lower oven temperature to 350 degrees.
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Assemble your quiche by layering your leeks on the bottom, then smoked salmon, and then sprinkle the capers on top. After that pour in your egg mixture.
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Bake for 30 -35 minutes, but start checking on it at the 20 minute mark.
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Serve hot!