Finding good quality fresh seafood is not easy, and I have come to rely on canned wild Alaskan salmon to get more fish in my diet and variety in my meal plans.
Salmon cakes are well liked at my house, but everyone likes quiche, too. So I’ve combined salmon and mushrooms in this salmon quiche, which can be made with or without a crust.
Since I’m now grain free, I prefer to make quiche without a crust and then add rice or quinoa to the meal for the rest of my family to eat. However, a store bought gluten-free crust or homemade crust would work well.
- 1 14.75-ounce can wild Alaskan salmon
- 1 Tablespoon coconut oil or butter
- 1 medium onion, chopped
- 2 cups diced mushrooms
- 2 cloves garlic, minced
- 1 cup full fat canned coconut milk
- 1/2 cup mayonnaise
- 6 large eggs
- 2 Tablespoons potato starch (or corn starch)
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons parsley flakes
- Preheat oven to 350° F.
- If making crustless quiche, grease two pie plates. If using a crust, have two gluten-free pie crusts ready.
- Drain the salmon and remove the backbone and skin, if desired. Place in a large bowl and break it up in small pieces.
- Melt the coconut oil or butter in a skillet and sauté the onion and mushrooms until the onion is soft. Add the garlic and cook about another minute. Add to the salmon in the bowl.
- In another bowl, whisk together the coconut milk, mayonnaise, eggs, potato starch, mustard, salt, pepper, and parsley.
- Add to the salmon mixture and stir well until everything is combined. Ladle into the two pie plates (or crusts).
- Bake at 350° F for 30 – 40 minutes (depending on the size of your pie dishes and whether you are using a crust) or until set in the middle. Cool about 5 minutes before slicing.