This smoked salmon and asparagus quiche features a crispy shredded potato crust filled with tender asparagus, silky eggs, and delicate smoked salmon. Nutritional yeast adds a subtle cheesy flavor while fresh chives brighten the dish. It's a perfect gluten-free brunch option that feels elegant but is simple to make.
Yield: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling Time: 10–15 minutes
Total Time: 1 hour 30 minutes
Ingredients
Potato Crust
- ¾ pound white sweet potato or russet potato, peeled
- ½ teaspoon Diamond Crystal kosher salt
- 1½ teaspoons extra virgin olive oil
Filling
- 1 tablespoon extra virgin olive oil
- 1 large shallot, diced (or ½ small onion)
- 2 cups chopped asparagus, cut into 1½-inch pieces
- 2 cloves garlic, minced
- 4 ounces smoked salmon, torn into bite-size pieces
Egg Mixture
- 5 large eggs
- 2 large egg yolks
- 1 cup unsweetened almond milk (or dairy-free milk of choice)
- 3 tablespoons nutritional yeast
- ¾ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
To Finish
- 2 tablespoons minced fresh chives
- Optional: zest of ½ lemon
Instructions
1. Prepare the Oven
Preheat the oven to 400°F with a rack in the middle position. Lightly grease a 9-inch pie plate.
2. Make the Potato Crust
Shred the potatoes using the large holes of a box grater or a food processor.
Toss the shredded potatoes with ½ teaspoon kosher salt, then place them in a clean kitchen towel and wring out as much liquid as possible.
Transfer the potatoes to a bowl and toss with 1½ teaspoons olive oil.
Press the potatoes into the greased pie plate, covering the bottom and sides to form a thin crust. Use a dry measuring cup to press the potatoes firmly into an even layer.
Tip: Russet potatoes shrink more during baking than white sweet potatoes, so make sure the sides are well covered.
Bake the crust for 25 minutes, or until lightly browned and cooked through. Remove from the oven and let cool slightly. Reduce the oven temperature to 350°F.
3. Cook the Vegetables
Heat a large skillet over medium heat and add 1 tablespoon olive oil.
Add the diced shallot and a pinch of salt. Cook until softened.
Add the chopped asparagus and cook until bright green and crisp-tender.
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Remove from heat and let cool slightly.
4. Make the Egg Mixture
In a large bowl, whisk together:
- eggs
- egg yolks
- almond milk
- nutritional yeast
- ¾ teaspoon kosher salt
- garlic powder
- black pepper
Whisk until smooth.
5. Assemble the Quiche
Spread the cooked asparagus mixture evenly over the baked potato crust.
Scatter the torn smoked salmon pieces over the asparagus.
Pour the egg mixture over the filling and sprinkle the top with fresh chives (and optional lemon zest).
6. Bake
Bake at 350°F for about 40–45 minutes, or until the center is fully set.
Allow the quiche to cool for 10–15 minutes before slicing.
7. Serve
Slice and serve warm.
Pairs beautifully with:
- an arugula or spring greens salad
- roasted fingerling potatoes
- fresh fruit for brunch
