Salmon Quiche



  1. Preheat oven to 350° F.
  2. If making crustless quiche, grease two pie plates. If using a crust, have two gluten-free pie crusts ready.
  3. Drain the salmon and remove the backbone and skin, if desired. Place in a large bowl and break it up in small pieces.
  4. 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.
  5. In another bowl, whisk together the coconut milk, mayonnaise, eggs, potato starch, mustard, salt, pepper, and parsley.
  6. Add to the salmon mixture and stir well until everything is combined. Ladle into the two pie plates (or crusts).
  7. 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