Smoked Salmon Asparagus Quiche

Asparagus contains inulin, an oligofructose carbohydrate that functions as both an insoluble fibre and a prebiotic

Inulin has the ability to absorb high amounts of water, so it bulks your stool and makes it easier to pass. It also has natural resistance to digestive enzymes, so it passes through both the small and large intestine unabsorbed, where it ferments and feeds the microbiome. Inulin also helps maintain a balance of some of the key different kinds of bacteria in the microbiome, leading to improvements in gut health and digestion.

Other sources of inulin include onions, garlic, leeks and Jerusalem artichokes.

“Real men don’t eat quiche”. Hilarious. This one makes a perfect springtime brunch when asparagus is in season. You can substitute broccoli spears when asparagus isn’t available.

Ingredients for Crust:2 1/2 cups blanched almond flour

1 Tbsp coconut flour

1 pastured egg, lightly beaten

2 Tbsp ice water

1/4 tsp fine Himalayan sea salt

3 Tbsp ghee

1 cups dry beans or pie weights

Method: Preheat oven to 325 degrees. Place first 5 ingredients into bowl of food processor and process for 30 seconds. Drop ghee by teaspoonfuls evenly over top of dough. Pulse processor for 4 or 5 times, just until ghee is incorporated and the dough comes together. Turn dough out into a 10-inch tart pan. Using fingers, press dough evenly over bottom and up sides of pan.

Cut a 10” circle of parchment and place on bottom of shell. Fill with dry beans or pie weights.

Bake in pre-heated oven for 10 minutes. Remove the beans/weights and parchment paper and set aside to cool while you prepare the fillings.

Ingredients for Filling:

300 g hot/dry - smoked salmon (not lox), broken into small chunks

1/2 lb asparagus spears, washed and ends trimmed to fit neatly in crust

2 green onions, thinly sliced

4 eggs

1/3 cup coconut cream*

1/2 tsp fine Himalayan sea salt

pinch black pepper

Method: Increase oven temperature to 350-degrees.

Spread green onion evenly over slightly cooled, par-baked crust. Repeat with smoked salmon.

In a medium bowl, whisk eggs with coconut cream, salt and pepper until smooth. Pour carefully over salmon. Arrange asparagus spears neatly on top.

Place quiche on a baking sheet and bake on centre rack of oven for 30 minutes, or until centre is set. Remove from oven and let cool at least 10 minutes before serving.

*For coconut cream, place a can of full-fat coconut milk in the fridge to chill overnight. Open can and carefully skim off the firm cream that will have risen to the top. Whisk until smooth.

-makes 1 10-inch quiche. Serves 4-6