INGREDIENTS:

• 1 cup leeks, slicing both white and light green parts
• ½ cup red pepper, chopped
• 4 oz. raw mushrooms
• 2 tbsp. fresh thyme, chopped fine
• 6 oz. smoked salmon
• 4 eggs
• 1 ½ cup unsweetened and unflavored almond milk
• ¾ cup crumbled goat cheese
• 1 tsp. dry mustard
• 1 tsp. paprika
• ½ tsp Celtic sea salt
• ½ tsp. fresh ground pepper
• ¼ tsp. cayenne pepper (or add to desired heat)

DIRECTIONS:

1. Preheat oven to 375 degrees F. Sauté leeks in a little coconut oil. When they begin to soften, add mushrooms. After a minute or two, add the peppers. Add a little salt and cook for 3 to 4 minutes. Just before taking off the heat, add the fresh thyme.
2. Meanwhile, crumble the salmon into a 9-inch pie plate. Cover with sautéed vegetables and sprinkle with cheese.
3. In a separate bowl, blend eggs, milk, mustard, paprika, salt, pepper, and cayenne. You can use an eggbeater or whisk, but a blender works really well. Pour the egg mixture over the rest of the ingredients. Bake for 35 to 50 minutes.
4. Check the quiche after 30 minutes. If it’s getting too brown but the middle is too liquid, cover it with foil. When done, the center will still be a bit loose.
5. Take the quiche out of the oven, or the rest will overcook. In 5 minutes, the center will have finished cooking from the heat of the surrounding quiche. Makes 4 servings.
NUTRITIONAL COMPARISON (PER SERVING)

TRADITIONAL QUICHE = 716 CALORIES, 47G FAT, 22G PROTEIN, 42G CARBS, 3G FIBER

“HEALTHIFIED” QUICHE = 363 CALORIES, 25G FAT, 27G PROTEIN, 8G CARBS, 2G FIBER (62% FAT, 30%