Smoked Salmon Quiche
Gluten, Soy and Dairy Free

1 pie crust (Gluten Free Pantry Perfect Pie Crust mix)
1 small package (about 4 oz) Smoked Salmon
1/3 cup chopped Red Onion
1/3 cup sliced Mushrooms
1/3 cup chopped Yellow Summer Squash
1 cup precooked Sweet Potato, chopped into 1 inch cubes
2 ts kosher salt
2 cloves garlic, minced
1/2 ts Cayenne or Chipotle powder
5 large organic Eggs
1/2 cup non-dairy milk whatever you like
1/2 cup non-dairy shredded cheese for the top

Preheat oven to 350F.

Pierce the skin of the Sweet Potato and throw in the microwave for 10 minutes at regular power. Meanwhile, prepare the Gluten Free Pie Crust according to directions on package. Set aside when done.

When Sweet Potato is done cooking (it won't be too done it should still be semi-hard since it's so hot it will continue to cook after you take it out of the microwave) let it cool about 10 minutes before chopping it. Prepare the other vegetables, crumble up the smoked salmon and add it all to a large mixing bowl with the eggs and milk and salt and spices. Whisk to combine. Add chopped sweet potato and pour into gluten free pie shell. top with non dairy shredded cheese.

Bake for 40-45 minutes. Let cool 10 minutes before serving.


Enjoy!:)
lovelove
sickchick

Oh my Gosh, Collette, that sounds delicious!

Thanks for the recipe! I've been wanting something "original." My mother made a crustless quiche for Christmas (along with her other "traditional food") ...no one ate the quiche but me, but oh man, it was good!

Take care! -Jules

Yay for Mom at Christmas!

I hope you like it Jules!

MUAH!
Collette

That looks yummy! Is there a dairy-free, soy-free cheese? What brand did you use?

Thanks for sharing the recipe!

Still waiting to get my hands on some of this: http://www.galaxyfoods.com/ourbrands/usa/galaxy.asp

Hopefully you can find some!!

lovelove

Thanks for the link! Gosh, I haven't had cheese in around a decade. I'd love to try the Rice Vegan cheese. I just e-mailed my local health food store to see if they will special order it.

Hey sweetie,

Just wanted to let ya know I'm trying this recipe this weekend. I have a hard time cooking anything with more than four ingredients throughout the week because of my son...he's 21 months and into everything! I'm anxious to try this quiche.

I'll post next week how it turned out! -Julie

wahoo!!

Help Collette!

My hubby purchased all the ingredients for the quiche, but our store has no gluten-free pie crust mix! My cookbooks are still missing. This whole situation stinks. (yes, I know I sound about two years old-I'm pouting)

Do you know of a crust that I can make from scratch that is good for this quiche?

I'm hungry deary...and pretty dam tired of eating CocoPebbles!

Thanks a million. -Julie

Sorry it took all day for me to get on here.. I am sick with the flu and cn't stop barfing!

Here ya go, Love Love


1/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup potato starch
1 tablespoon cornstarch
2 teaspoon sugar
1/2 teaspoon gluten-free baking powder
1 1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup non-hydrogenated shortening or Wild Oats Organic Unsalted Butter, chilled
1 Wild Oats Large Egg, cold
1 teaspoon apple cider vinegar

RECIPE METHOD

Preheat oven to 350 degrees F. Sift together rice and tapioca flour, potato and cornstarch, sugar, baking powder, xanthan gum, and salt into a mixing bowl.

Cut cold shortening or butter into dry ingredient. Blend with a pastry cutter until butter in incorporated into eh dry ingredients.

The dough should hold together when squeezed. Beat egg with vinegar and mix into dough.

Form dough into a ball with your hands. Add a little tapioca flour if the dough is too sticky. Roll out the dough between to sheets of wax paper. The dough should be about 1 1/2 inches larger in diameter than the pie plate.

Peel one sheet of wax paper away from dough. Place pie curst in pan. Remove top sheet of wax paper. Trim excess dough and crimp edges to form a decorative border.