This speedy paleo-friendly quiche will fast become a mid-week dinner favourite. Packed with flavour and nutrients it’s a winner even if you don’t follow a paleo diet!

Boasting a deliciously flaky crust, the recipe uses tapioca flour in addition to almond flour to create fluffy and light texture. Tapioca flour is great because it’s got a fairly neutral taste, so it won’t take away from the star ingredients. Adding to the good fats found in the crust, the salmon filling is full of omega fatty acids while the spinach adds a boost of iron, vitamin C & K along with a heap of other vitamins and minerals. And the nutritional yeast provides B vitamins like thiamine, folate, B6 and niacin, a good dose of fibre, and a tasty cheese-like flavour.

With just five easy steps and a slew of good-for-you nutrients, this flavour-packed quiche will no doubt become a regular in your recipe rotation.

Ingredients

CRUST

• 2 tbsp Tapioca Flour
• 1 cup Almond Flour
• 1/4 tsp Himalayan Salt
• 1/4 cup butter or coconut oil (melted)
• 1-2 tbsp water

FILLING

• 8 eggs
• 1/2 cup coconut milk
• 1/4 cup cooked salmon
• 3-4 cups baby spinach (sautéed)
• 3 tbsp Nature First Nutritional Yeast Flakes
• Salt & pepper to taste

Method

1. Preheat oven to 180°C. Grease and line the base of a quiche/pie dish.

2. In a medium bowl, combine the dry crust ingredients. Add the wet ingredients and combine until the mixture becomes a crumbly dough. Add water 1 tbsp at a time until the mixture starts to form into a dough that can form into a soft ball.

3. Press the dough into the quiche dish, evenly spreading it up the edges. Bake for 5-7 minutes until just set.

4. In a large bowl, beat the eggs, coconut milk and nutritional yeast flakes until combined. Fold through the salmon and spinach, then add the salt and pepper.

5. Add the filling mixture to the crust and bake for 30-35 minutes or until set to the desired firmness.

Serve warm or cold and enjoy! 

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