Paleo Crustless Salmon Quiche



She used a silicone circular 9-inch casserole dish, set inside of a circular pizza pan. She also used this method with the Paleo Baked Spaghetti alla Carbonara.  She filled a small pyrex with some hot water from the faucet and poured it gently around the silicone pan.  This is a method often used for bread pudding because it controls the heat around the dish.  If you use hot water, even if it boils, it will not exceed 212 degrees (She learned that from the Barefoot Contessa on Food Network).  The result was an even cooking process and the fluffiest quiche that her has ever made!
Enjoy this dish with a salad, and then again the next day for breakfast!

Ingredients

  • 1 (14.5 oz) can wild caught salmon
  • 1 medium yellow onion, diced
  • 2 tbs coconut oil, divided
  • 1 tsp Old Bay Seasoning, or the seasoning of your choice
  • 1/4 tsp red pepper flakes
  • 8 large organic eggs
  • 1 cup unsweetend SoDelicious coconut milk (or canned coconut milk)

Instructions

  • 1. Preheat oven to 350 degrees
  • 2. Heat coconut oil in large skillet on medium/med-high heat
  • 3. Add onions, and saute until soft and translucent, about 10 minutes
  • 4. Stir in garlic for about 1 minute, then turn off heat and set aside
  • 5. Meanwhile, drain and rinse salmon, and pick off any skin and bones
  • 6. Crumble into a large bowl, add seasoning, and stir in onion mixture
  • 7. In a separate bowl, crack 8 eggs, beat until a consistent color and texture
  • 8. Whisk in coconut milk, and mix well
  • 9. Grease a 9 in casserole dish or silicone baking pan with coconut oil
  • 10. Pour in egg mixture, then bake for 40 minutes
  • 11. Enjoy!

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