Salmon Quiche

IMG_1829This is a recipe I have been making for many years from a cookbook called “Eating Well When You Just Can’t Eat the Way You Used To”.  When our kids were little they loved having “salmon pie”.  I loved getting healthy salmon into them!

You could make this quiche with an almond flour crust, but I prefer the more paleo way of just skipping the crust.  Greasing a glass  pie pan well with coconut oil keeps it from sticking and helps it form a crusty exterior.  It’s a meaty, delicious quiche that’s fast, easy and makes great leftovers.

  • 3 six oz cans wild caught salmon
  • 4 large eggs plus 1 egg yolk
  • 1 cup coconut milk (or heavy cream, pastured if possible)
  • 2 teaspoons dried dill weed
  • salt and pepper
  1. Preheat oven to 400 degrees.
  2. In a medium size mixing bowl, beat the eggs and yolk.
  3. Add the cream and beat lightly.
  4. Flake the salmon and add it to the bowl along with the seasonings.
  5. Pour the mixture into the pie plate.
  6. Place the plate on a baking sheet (in case it bubbles over) and bake for 15 minutes.
  7. Reduce the oven temperature to 375 and bake an additional 20 minutes until browned.  The quiche is done when a knife inserted into the center comes out clean.
  8. Cool for 10 minutes, cut into wedges and serve.  Serve warm, at room temperature or chilled (which is why it makes great leftovers).

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I am grateful each day for wellness, happiness and the opportunity to share with you.