Salmon quiche in a potato crust
This isn’t just a recipe—it’s a CONCEPT- a way to rethink how you use simple, wholesome ingredients that you already have on hand. The beauty of this dish is its flexibility: it’s a template that can be recreated in endless ways based on what’s in your fridge. Think of it as a delicious solution for leftovers and seasonal produce.
The Foundation: Potato Crust - I used 3 white potatoes, thinly sliced, then tossed with a bit of oil, salt, and pepper. You can also use sweet potatoes, or even zucchini for a low-carb version.
The Filling: Protein + Veggies - In this version, I used about leftover oven-baked salmon, 6 eggs, and a handful of vegetables I had on hand—green onions, red onions and Brussels sprouts, lightly sautéed until soft. You can swap in whatever you’ve got: spinach, mushrooms, leeks, zucchini—anything works. You can also use other type of leftover meat you have in your fridge.
The Assembly - Whisk the eggs in a bowl, then mix in the flaked salmon and sautéed veggies. Once the potato crust is ready, pour the egg mixture over it, smooth it out, and decorate the top with fresh garden tomatoes (or any other veggie you love).
This nourishing quiche is gluten-free, protein-rich, and ideal for breakfast, lunch, or even meal prep. It’s proof that healthy food doesn’t need to be complicated—it just needs to be thoughtful.
RECIPE
Ingredients
3 medium white potatoes, thinly sliced
Olive oil, sea salt, and pepper (for the potatoes)
11 oz cooked leftover salmon, flaked
6 eggs
6 chopped Brussels sprouts
4 green onions, sliced
1/4 red onion, sliced
Cherry tomatoes or sliced tomatoes (for topping)
Instructions
Make the Potato Crust: Toss the potato slices in olive oil, salt, and pepper. Arrange them in a greased pie dish to form a crust (as in the picture above), slightly overlapping. Bake at 400°F for 20 minutes or until soft and slightly golden.
Sauté the Veggies: While the crust is baking, sauté the Brussels sprouts and green onions in a pan until tender. Set aside.
Mix the Filling: In a large bowl, whisk the eggs. Add in the flaked salmon and sautéed veggies. Stir to combine.
Assemble: Pour the egg mixture over the baked potato crust. Top with sliced tomatoes.
Bake: Return to the oven and bake for 30 minutes, or until the center is set and golden on top.
Cool & Serve: Let cool slightly before slicing. Serve warm or cold. Great with a side salad or fermented veggies like sauerkraut for extra probiotic power.
Perfect For:
Breakfast, lunch, or dinner
Meal prep you can make it in a tray, in a bigger quantity
Hormone-friendly eating without gluten or dairy
Blood sugar balance and satiety thanks to protein + fiber
This quiche is more than a meal—it’s a method. Once you master the base, you can remix it endlessly with what’s in your fridge or what’s in season.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana