Preheat oven to 350 degrees, and grease a 10 inch quiche dish with ghee or coconut oil.
Combine all ingredients for the crust in a large bowl until a crumbly dough forms.
Press the dough into the quiche dish.
Bake for 15 minutes.
While the crust is baking, heat coconut oil in a skillet over medium heat.
Add sliced leeks and garlic and stir cooking for 3-4 minutes just softened and fragrant. Remove from heat and set aside.
In a separate bowl, whisk together eggs, coconut milk, nutritional yeast, dill, chives, salt, and pepper until smooth.
Stir in the leek mixture and smoked salmon.
Pour the egg mixture into to the par baked quiche crust.
Bake in the oven for 40 minutes until golden, and a knife inserted in the center comes out clean.
Cool slightly before slicing and serving.