How to Make It
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate.
In a medium skillet over medium heat, melt the coconut oil.
Add the sliced leeks and sauté until they begin to soften, about 3-4 minutes.
Add the mushrooms and cook for another 2 minutes, then stir in the red peppers and a pinch of salt.
Cook for 3-4 minutes more until the vegetables are tender.
Remove from heat and stir in the fresh thyme.
Evenly scatter the flaked smoked salmon across the bottom of the prepared pie plate.
Top with the sautéed vegetable mixture, then sprinkle the crumbled goat cheese over the vegetables.
In a separate bowl or a blender, combine the eggs, almond milk, dry mustard, paprika, salt, pepper, and cayenne.
Whisk vigorously or blend until the mixture is smooth, frothy, and well-combined.
Gently pour the egg custard mixture over the in the pie plate.
Bake for 35 to 50 minutes. To check for doneness, gently shake the dish; the edges should be set, but the center should have a slight jiggle. If the top begins to brown too quickly before the center is set, loosely cover it with aluminum foil.
Remove the quiche from the oven and let it rest on a wire rack for at least 5-10 minutes. The residual heat will finish cooking the center, allowing it to set perfectly.
Slice and serve warm.
Don't have goat cheese? Crumbled feta, Gruyère, or even a sharp white cheddar would be delicious substitutes.
