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Sunday, June 29, 2014

Miniature Salmon Quiche for Canada Day (no crust or dairy)

Free of gluten, dairy, corn, nuts

Canada Day is coming up (July 1) and this is the first year we'll be in the US for it. Now most Canadians I know tend not to make a really big deal about Canada Day. And even those that do, it's really nothing compared to the 4th of July down here in the US.

But since I'm not home I'm feeling rather patriotic this year. So patriotic that I tried 3 times to make a a baked gluten free, vegan of Beaver Tails (like Elephant Ears, they're a flat, fried yeast bread usually sprinkled with sugar and cinnamon or smeared with nutella or something else).

So far I have yet to perfect a baked vegan Beaver Tail. Probably because it's the very antithesis of the buttery, fluffy, fried yumminess that are Beaver Tails. But I had a back-up in mind. They're not vegan, but they are baked and they are darned good. Miniature quiche made with salmon and local asparagus.

I grew up mostly on the West Coast, and salmon is popular in a multitude of forms. Hence why I decided to add it to this quiche, which is quick and easy thanks to the lack of a crust.

These would be great as bite sized finger food to take to a Canada Day potluck if made in miniature muffin pans. I made them in mini muffin tins because I was serving them as finger food, but you could also make them in larger muffin tins. 

Ingredients for Salmon Quiche (makes 24 mini or 12 muffin sized quiche)
1 small wild salmon fillet cooked and flaked (about 3/4 - 1 cup)
3/4 c diced asparagus 
1 clove garlic, minced
1 tsp dried onion flakes (or 1 Tbsp minced onion)
1/4 c loosely packed chopped fresh dill

5 eggs, beaten
1/4 c milk of choice (cow, rice, almond, etc)
1/4 tsp salt 
Pinch ground black pepper

Oil for brushing


1. Preheat oven to 350F and brush 2 mini muffin tins, or 1 large muffin tin

2. In a large bowl, combine salmon, asparagus, garlic, onion flakes, and dill. Mix. Pour eggs, milk, salt and pepper over salmon mix and combine.

3. Scoop into muffin tins to 3/4 full. Bake 15-20 minutes, until eggs are set and tops are beginning to brown.

Serve warm or chilled. Keep leftovers refrigerated.

Looking for more Canada Day info and recipes? Check out my Canadian Food 101 post from last year!

Have you checked out my gluten free pasta book  Recipes for Unusual Gluten Free Pasta: Pierogis, Dumplings, Desserts and More! ? Get yourself a copy and start making GF won tons, pierogis, dumplings, and orzo today :) 


  1. Just found your blog (I was on a hunt for cherry recipes...roundabout). This looks so good. Thanks for sharing!


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