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Paleo Quiche

Paleo Quiche (Salmon and Asparagus)

Almonds give a wonderfully crisp nutty pastry that are high in protein and beneficial oils.  Wild salmon is a great source of your beneficial omega 3 oils which are needed for good brain function.  Homemade almond milk is easy-peasy and a great alternative to dairy milk.

You will need an 8 inch quiche dish.

Ingredients

Herb Crust

1 1/2 cups ground almondsIMG_2892

1/2 teaspoon sea salt

1 tablespoon fresh rosemary or spring onion, chopped finely

1/4 cup olive oil

1 tablespoon water

 

Filling

Knob of butter or ghee

1 whole leek, thinly sliced

500g/1lb courgettes, thinly sliced

250g fresh wild salmon

4 eggs

1/2 cup almond milk (click here for the recipe)

salt, black pepper and nutmeg

 

Method

  1. Preheat the oven to 325 F/170 C.
  2. Make the pastry crust  – in a large bowl combine all the ingredients thoroughly and press the dough into your quiche dish
  3. Bake your pastry for 15 to 20 minutes until golden brown.  Remove from the oven and allow to cool.
  4. Make the filling – heat the butter or ghee in a pan over a medium heat.  Add the leek and courgettes and saute for 6 to 8 minutes until tender.
  5. Meanwhile, cover the salmon in boiling water and cook in the oven for 15 minutes.
  6. Place the eggs, almond milk, salt, pepper and nutmeg in a bowl and beat to combine.
  7. Spread the vegetables over the bottom of the pastry.  Add the flaked salmon.
  8. Pour over the egg mixture, place it in the oven, and bake for 25 to 30 minutes, or until the centre jiggles slightly but is not liquid.  Cool to room temperature before serving.

Tips

You can use other combinations of vegetables such as asparagus and broccoli and other protein such as prosciutto.

 

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