The fussiest part of this recipe is the pie crust. You can use your own crust recipe or use a store bought crust. We will not judge you! Holly uses a gluten and dairy free pie crust. You can also bake it without a crust, though it’s not as special or as pretty without the crust.
1 pie crust, home made or store bought
1 cup half and half, milk, or heavy cream – we used 1 cup of Silk dairy free half and half
1 1/2 cups chunked, cooked salmon
1 small onion, diced
1 cup of cooked, chopped veggies – asparagus or broccoli work very well
1 – 2 cups shredded cheese of your choice – we used dairy free Daiya cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried dill or tablespoons fresh, chopped dill
1 -2 tablespoons of butter, dairy free butter, or olive oil
Preheat oven to 375 degrees.
Heat a saute pan over medium heat. Add butter or oil and melt. Add onion and cook for five minutes until starting to soften and look transparent. Remove from heat and set aside.
In a medium sized mixing bowl, whisk together eggs, milk, salt, pepper, and dill.
Stir in cheese, salmon, cooked veggies, and sauteed onions.
Pour into the pie shell. Place quiche on a foil lines baking sheet, then slide into oven.
Bake at 375 for 50 – 55 minutes.
Bake until the quiche is turning golden and a toothpick comes out clean. Cool for 20 minutes, then serve. Enjoy!