- 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.
Courses Main Dish
Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/salmon-quiche/