Trim ends off of the asparagus. Cut the stalks into diagonal, half-inch pieces, leaving the asparagus tips intact. Set aside.
In a wide skillet, melt ghee or oil over medium heat. Add the small asparagus pieces plus a big pinch salt. Cook, stirring until bright green and crisp tender. Remove from pan. Add the asparagus tips and cook for one minute.
In a large bowl, whisk together the flours, salt and pepper. Add two of the eggs and whisk smooth. Add the remaining four eggs, two at a time, whisking well after each addition. Whisk in the milk, cream, and shallots. Set aside.
Spread the small pieces of asparagus in the bottom of the pan. Then add the salmon in pieces. Sprinkle most of the cheese over the asparagus pieces.
Pour the quiche batter over the asparagus and arrange the asparagus tips on top. Sprinkle with the remaining cheese.
Bake the quiche for 30 minutes or until puffed and golden. Let cool for a few minutes, then cut into wedges. Serve warm or at room temperature.
More about the Author
Dr Rachel Enright
Dr Rachel has 28 years experience as a holistic lifestyle coach. She completed her B.H.Sc. in Nutritional Medicine, and has been a whole foods vegetarian chef for close to 30 years, working in the USA, Central America, Mexico, and Thailand. She grew up surrounded by the natural foods industry. Rachel is a mum to 4 beautiful daughters, who were all delivered at home, naturally. Rachel loves healing through a whole foods diet, has specialised in working with kids with spectrum disorders, and women's health. She loves traveling, gardening, and chasing waterfalls.