Paleo Crustless Salmon Quiche

The inspiration for the recipe stems from the first trip Taylor and I took to Boston several years ago.  He loves the Red Sox, so I got tickets from one of my Mom’s coworkers to see a game at Fenway Park.  We drove all the way from Maryland for a whirlwind 48 hour stay, but it wasn’t too short to enjoy a delicious meal or two.  The morning of the game we ate at a sidewalk cafe, and although I normally have a airtight food memory I can only remember what Taylor had.  He surprised me by ordering a salmon quiche.  I had never seen fish in a quiche before, but it was delicious.  My only gripe was that it had a crust, so when we returned home I wanted to make my own version crustless.

Back then, I made it with both milk and cheese, but my newest remake needs neither to be both fluffy and delicious.  I used SoDelicious unsweetened coconut milk because I only used 1 cup, and the slightly higher water content makes it less fatty than the canned.  You could absolutely use light or regular canned coconut milk if that is what you have on hand.  I found a wild caught canned salmon at Sam’s Club that is perfect to keep around for last minute meals.  The only thing to watch out for is the bones.  Make sure to pick through the meat to remove any skin, vertebrae, or pin-bones.  If you have salmon leftovers that need a makeover, this dish is perfect!  Since the salmon would already be seasoned, it would add a depth of flavor to the dish.

I used a silicone circular 9-inch casserole dish, set inside of a circular pizza pan.  I also used this method with the Paleo Baked Spaghetti alla Carbonara.  I 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 (I learned that from the Barefoot Contessa on Food Network).  The result was an even cooking process and the fluffiest quiche that I’ve ever made!

Enjoy this dish with a salad, and then again the next day for breakfast!


  • 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)


  • 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!