Recipes

Salmon Dill Pie with Rice Crust

This is a great gluten-free pie recipe for a delicious brunch or dinner. A rice crust holds a quiche mixture of eggs, onion, celery dill and salmon topped with Swiss cheese. Ready in under an hour.
Serves 6
Prep Time 15 min
Cook Time 30 min
Print Recipe

Ingredients

  • 2 ½ cups (625 mL) cooked rice, cooled
  • 6 eggs
  • 2 tsp (10 mL) vegetable oil
  • ⅔ cup (170 mL) diced onion
  • ½ cup (125 mL) diced celery
  • ⅔ cup (170 mL) fat free evaporated skim milk
  • 1 tbsp (15 mL) chopped fresh dill (or 1 tsp/5 mL dried dill)
  • ⅛ tsp (0.5 mL) salt
  • ⅛ tsp (0.5 mL) pepper
  • 1 can (170 g) salmon, drained
  • ¾ cup (175 mL) shredded light Swiss cheese

Instructions

  • Step 1

    Preheat oven to 375°F (190°C).

  • Step 2

    Spray 9-inch (23 cm) pie plate with cooking spray.

  • Step 3

    Stir rice and one whisked egg together in medium bowl. Press rice mixture into bottom and up side of pie plate.

  • Step 4

    Heat oil in large non-stick skillet. Add onion and celery; cook, stirring occasionally, until soft, about 5 minutes.

  • Step 5

    Whisk remaining eggs, evaporated milk, dill, salt and pepper in large bowl. Stir in onion mixture, salmon and half of cheese. Spread over rice crust. Top with remaining cheese.

  • Step 6

    Bake in preheated 375°F (190°C) oven until knife inserted in centre comes out clean, 30 to 35 minutes.

Variations IconVariations

  • Instead of canned salmon, use leftover cooked salmon, canned or leftover cooked tuna, or crab meat.
  • Instead of dill, use fresh or dried parsley.

Nutrition Facts

Per serving
Calories267
Fat9 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate26 g
Fibre1 g
Sugars5 g
Protein20 g
Sodium299 mg

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