This recipe is a compilation of several different
recipes I have tried. You can use Lox, Nova, or Gravlax. What's the difference, you ask?  Lox is only salt-cured salmon. Nova is salmon that has been cured and then cold-smoked, and Gravlax salmon that has been cured with sugar and dill. 

This quiche is also gluten-free because the crust uses hash brown potatoes instead of a standard pie crust. The potato crust also works just fine for more traditional quiche recipes as an alternative to the standard crust. You can also use commercial Creole seasoning or make your own.