In search of an easy weeknight meal that was healthy and, I don’t know, delicious… we decided to create a quiche with some of our favorite savory ingredients and also a nice citrus salad to add some acidity.
Smoked Salmon & Goat Cheese Quiche
1 Tbsp fresh dill, or to your liking
1/2 cup smoked salmon
1/2 cup “Up in Smoke” goat cheese
1/2 cup light coconut milk
salt & pepper to taste
Pie Crust from Bob’s Red Mill (yields two 9-inch single pie crusts):
2 cups whole wheat pastry flour
1 tsp salt
3/4 cup unsalted butter, chilled
5-8 Tbsp iced water
“Sift flour and salt into large mixing bowl. Cut butter into 12 pieces and rub into dry ingredients until the mixture resembles a coarse meal with some pea-size pieces. Sprinkle water over mixture, one Tbsp at a time, and knead lightly just until a dough forms. Form dough into a ball. Cut in half and press each into a disk shape. Wrap each disk in wax paper or plastic wrap and refrigerate for 30 minutes before rolling.
Roll it out and set in pie pan. Pierce dough with fork a few times.
Set oven to 375 degrees.
Whisk eggs, light coconut milk, and salt & pepper together.
Pour egg mixture into pie crust and add smoked salmon, goat cheese, and dill.
Bake for 25-30 minutes, depending on oven temperature and size of quiche.
1 cup Spinach greens
1 cup Arugula
1 blood orange, sectioned
1 caracara orange, sectioned
3 cumquats, diced
1/3 cup piquante pepper, diced
Drizzle with blood orange vinaigrette. Place back in fridge for 10-20 minutes to infuse and marry flavors.
Also, if you want to make this dish kid friendly then you can adjust the added ingredients. We decided to keep it simple with turkey bacon and egg. That’s one of the best things about this meal is that you can make a kid friendly version quite easily.
A bit of clementine Italian soda mixed with limeade, topped with an orange slice was a perfect kid friendly mocktail.