Preheat oven to 375 degrees.

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.

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.

Next beat your eggs together with almond milk and dill.

When your potatoes are done, remove from oven and lower oven temperature to 350 degrees.

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.

Bake for 30 -35 minutes, but start checking on it at the 20 minute mark.

Serve hot!