Quiche Ingredients:

• 1 large Wild-caught Alaskan Salmon filet cooked and flaked.
• 3 tablespoons coconut oil
• 1 tablespoon grass-fed butter or ghee
• 1/2 cup sautéed leeks
• 1/2 cup organic zucchini, julienned
• Coconut flour to soak up liquid during cooking.
• 4 organic pasture-raised eggs
• 1/2 cup coconut milk (organic, full fat in can)
• Pink salt and black pepper, to taste
• Pinch of nutmeg

Pecan Crust Ingredients:

• 1 cup of pecans
• 1 cup of almond meal
• 1/4 cup shredded coconut 
• 3 tbsp. grass-fed butter
• 2 tbsp. arrowroot powder
• 1 egg white

Quiche Instructions:

Step #1:  Preheat oven to 350.

Step #2:  Sauté leeks and zucchini in butter and oil for a couple of minutes, then add the flour, stirring constantly for a couple more minutes.

Step #3:  In a separate bowl whisk eggs and yolks with coconut milk. Add nutmeg.

Step #4:  Layer salmon with leeks and zucchini in the prepared crust.

Step #5:  Pour egg mixture over top and do not over-fill.

Step #6:  Put on baking sheet and bake in oven for 45 to 50 mins.

Step #7:  Insert knife in center to make sure that the egg is at least set and doesn’t come out wet.

Step #8:  Take out of oven and let cool for 10-15 mins. Serve.

This takes about 75 mins to prepare from start to finish.

Servings:  6

Prep Time:  15 mins

Cook Time:  60 mins.

Pecan Crust Instructions:

Step #1:  Pulverize the pecans in a food processor.

Step #2:  Combine all the crust ingredients together in a mixing bowl.

Step #3:  Spread the crust mix in a pie pan.

Step #4:  Bake for 20 minutes at 325F.

***Nutritional info does not include optional ingredients. ***

***The nutrition info for this recipe is based on the linked ingredients above**