Gluten-free Salmon Quiche

Ingredients

8-10 medium potatoes (scrubbed clean, skin on)2 lt water (for boiling)1 tsp salt1/2 tsp ground black pepper1/2 tsp onion powder1/2 tsp garlic powder1 tsp Everything but the Bagel seasoning (optional)

Filling

7 eggs1 cup salmon flesh (smoked or normal)1 cup yoghurt3 cups onion (sliced, cooked in olive oil, salt & pepper till caramelised)1/2 cup fresh dill (or other herbs of choice)2 tbsp capers1&1/2 tsp salt1/2 tsp ground black pepper1 cup melty cheese of choice (grated)1 tsp Everything but the Bagel seasoning (optional)

Directions

Preheat oven to 200 deg C.Boil potatoes till tender, strain, add the other ingredients, smash them together, taste to adjust seasoning & set aside.While potatoes are boiling, use a large cast iron pan to caramelise the onion.Remove onion, transfer smashed potatoes into it & press down onto the base & sides of the pan.In a large bowl, beat eggs, add yoghurt, caramelised onion, salt, pepper & seasoning together.Pour egg mixture onto potato base, drop chunks of salmon, then sprinkle dill & capers.Lastly, sprinkle cheese on top before placing pan into oven.Bake for 40-45 mins till cheese is fully melted & eggs are cooked through (you can test doneness by poking a skewer & making sure that it comes out clean)Serve warm with a side salad if desired.