Since my last Dutch Baby venture was such a dee-licious success, I set out to create a savory version the other day. But, I couldn’t stop with that one challenge alone. Oh no, silly me decided to go for the gusto and make it grain-free too! Luckily it worked out okay, but I used ground almonds, and was surprised at how bready the first trial turned out. It was good, but somehow the texture didn’t really go with the flavor. So in round two, I switched to cashews, using half the amount, and a star was born!
However, this new concoction wasn’t really a Dutch Baby anymore. Determined to find a name, I went online to read about the various types of egg dishes (yes, I do waste too much time on completely useless activities once in a while). The most comparable dish I could find was a quiche, but since this recipe contains no cheese, cream, or dairy of any kind, it seemed like a bit of a stretch. I mean, a healthy quiche?
I have never really had a quiche, so I turned to my husband for his taste-testing expertise. He said, “It’s kind of like a quiche, but different. It’s good though!” And thus, this name was born …
Smoked Salmon Crustless (Sort of) Quiche
This recipe is Dairy-Free, Gluten-Free, and Soy-Free. I got a gread deal on wild smoked salmon ($1.50 for 4 ounces per package!), which is why I opted to use it in this dish. Feel free to use fresh salmon if you prefer.
- 2 Ounces Cashews (can sub almonds)
- 1 Cup Unsweetened Almond Milk or Unsweetened Coconut Milk Beverage
- 4 Medium Eggs
- 1 Tablespoon Tahini
- 4 Teaspoons Nutritional Yeast (optional)*
- 3/4 Teaspoon Dried Dill or a scant Tablespoon Fresh Dill
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Salt
- 4 Ounces Smoked Salmon, flaked or diced (depending on the type you use)
- 1/2 Tablespoon Oil (your choice) or Dairy-Free Margarine
Preheat your oven to 425ºF
Grind the cashews in a spice grinder for about 30 seconds, or until they turn into a powder.
In a medium-sized bowl, whisk together the cashews, milk alternative, eggs, tahini, nutritional yeast, dill, onion powder, and salt. Stir in the smoked salmon.
Place the oil or margarine in a 9″ pie plate, or divide it between four ramekins. Place the dish(es) in the oven to warm up for a few minutes. Remove and make sure the oil/margarine nicely coats the bottom of the dish.
Give the egg mixture another quick whisk, and pour it into your prepared dish(es). Bake for about 25 minutes, or untili the egg dish is nice and puffed, and just beginning to brown. It will deflate upon removal from the oven, so if you want a picture, be quick!
*You can use more or less nutritional yeast based on your tastes, or omit it altogether. I wasn’t really going for “cheesy” which is why I didn’t use a bunch, but rather a well-rounded and slightly bold/hearty flavor.
Yields 2 hearty servings or 4 servings with a big salad