Several people on Instagram asked for a recipe for this. Traditional quiche has cream, cheese and a flaky crust, but since this is gluten free and dairy free, it’s way easier!
Here’s the world’s easiest gluten free, dairy free (and grain free) recipe for crustless salmon quiche:
- 1 lb sockeye salmon
- 1/2 lb green beans
- 6 farm fresh eggs
- 1 tsp olive oil
Broil the salmon in the oven, skin side down 350 degrees for 20-30 minutes, or until it flakes in the middle when you poke it with a fork. Sauté the green beans in a teaspoon of olive oil in a frying pan over medium heat until tender.
Mash the salmon into bite size pieces with a fork, and spread it around in the baking dish. Spread the green beans around in the baking dish. In a separate bowl, beat the eggs slightly just to break the yolks and pour them over the salmon and green beans.
Bake at 350 degrees for 20 minutes or until the egg is cooked in the middle of the baking dish. Voila.
Some other ideas for this: I could have added onions, sautéed along with the green beans, or almond milk to make it fluffier, or broccoli instead of green beans… you get the idea.
That’s what I love about quiche, it’s rife with possibilities!
Don’t forget the farm fresh eggs! It’s a great way to start the day. This is a chive omelet getting ready to power a whole lot of mowing, digging, planting and whatnot around the farm. Yes, those purple thingies are the chive flower buds. Mmm.. Buds. 😀
The girls have been hard at work. Right now they are laying about 45 eggs a day on average.
One of our most favorite things here on the farm is when we get wee visitors. Yesterday we had a visit from Griffin, a curious and vivacious young family member from the seacoast who was very excited to check out the chickens up close and personal.
Because the hens have gotten used to the idea that anytime someone enters the coop, they are in for a treat, they were equally excited to meet Griffin, hoping he had some goodies to share.
Oh sure, some of the girls kept on working, pumping out those eggs. It’s their job after all.
But curiosity got the best of the majority. You never know. A scrap of stale bread, a melon rind, an apple core, sometimes even some cracked corn!
Ahh. Fruit of the Chicken. This is what it’s all about eh?
So we put a few dozen out to share with our friends.
and we make a little quiche for lunch; test the quality, you know.
And then it’s back to the gall darned knitting, because it’s so cold out there the snowmen are begging to be brought in at night!
Thanks for coming up Griffin, and for bringing your Ma (who snapped these great photos.) Come back soon. You’ll really get a kick out of the baby pigs here at the farm come April!