Paleo Smoked Fish and Spinach Quiche with Lemon
Easy recipe for a paleo and gluten free quiche with smoked white fish, spinach and lemon zest with an almond flour crust!
Servings 4 -6 servings
Ingredients
Crust (double for a thicker crust - this just covers the bottom)
- 2 Tablespoons tapioca flour
- 1 cup almond flour
- ¼ teaspoon salt
- 3-4 Tablespoons coconut oil or butter or a mix
- 1-2 Tablespoons cold water if needed
Egg mixture
- 8 eggs
- ½ cup full fat coconut milk
- ¼ cup diced smoked fish
- 3-4 cups spinach sauteed until wilted
- 1 lemon zested
- Salt to taste
- Pepper to taste
Instructions
- Heat oven to 350F (175C) and grease the bottom of a pie dish with a little coconut oil.
- Mix the dry crust ingredients together in a medium bowl. Add in the coconut oil and/or butter with a fork and mix until crumbly and the dough starts to come together. If the mixture is too dry, add 1 Tablespoon of water at a time and mix until a soft dough forms (you may need more - I used about 2.5 Tablespoons). Once the dough forms a soft ball (you don't want it too wet), it's ready to go!
- Press the dough until flat in the pie dish until even.
- Bake for 5-7 minutes until barely set.
- While the crust cooks, in a large bowl beat the eggs with coconut milk until smooth. Carefully stir in the fish, spinach and lemon zest. Finally, add in salt and pepper to taste.
- Add the liquid egg mixture into the slightly cooled crust.
- Bake 30- 35 minutes or until set to desired firmness (if you leave it in longer the eggs will have more structure; less time and it will be a little softer like traditional quiche).
Notes
You can make this quiche crustless as well! Just grease the pie dish and add the egg mixture directly in.