Recipe Gluten Free Salmon Cornmeal Quiche

No Need For Boring – This Gluten Free, Protein-Rich and Tasty Corn and Salmon Dish will  switch your family onto  Gluten-Free food,  for good.!

Instead of a wheat base, this recipe uses a gluten-free cornmeal  polenta mixture instead, which is very quick and easy to make.

Gluten-free food, I believe, is better for everyone than using wheat or wheat-products.  By going ‘gluten-free, you end up using a range of nutritious foods which you might not otherwise be bothered with.  You also save yourself the trouble with bowel problems by eating less bread and going for vegetables, cornmeal or rice, and protein instead.

Bread is constipating unless you compensate by eating major amounts of raw food.

Making pies and quiches at home is very satisfying, and your family will love you for it.  As well, by making your pie at home, you can make sure that your food is devoid of those harmful food additives such as flavourings, preservatives and colourants which are very bad for everyone.

First, pre-heat the oven.  Turn it on to 180C.

Here’s How To Make The Gluten Free Polenta Base:

Take three quaters a cup of fine yellow cornmeal.  Boil up three cups of water.  Add two tablespoons of butter, a pinch of sea salt, and slowly add the cornmeal into it, stirring well as you go to prevent lumps from forming.

Gently cook for ten minutes, stirring occasionally.  Allow to cool a little, then spread out the mixture over the bottom and up the sides of a well-greased pyrex dish, or another suitable pie dish.

How To Make The Gluten Free Salmon Filling:

Take a 400g can of salmon and drain the liquid off.

Put into a bowl with:

3 large free range eggs

One and a half cups of cream

Half a finely chopped onion

One finely chopped red capsicum

Half a small teaspoon of red paprika

One cup of corn kernels or cooked asparagus or green peas

2 tablespoons chopped parsley

Quarter a teaspoon cinnamon

A pinch of sea salt if desired

Mix the salmon up with the eggs and other ingredients.  Then pour out over the cornmeal polenta which you have spread around the pie-dish.

If you wish, you can sprinkle some grated cheese over the top, or some sesame seeds.

Put into the oven at about half-way up.  Bake for half an hour, or until the quiche has set.  Turn the oven down early on if the quiche begins to brown too fast.

This is a nourishing dish which can be served as a mains with a salad and/or cooked broccoli or mashed potato.  It can also be eaten cold as a lunch-slice.

It contains good quantities of iron, calcium, protein, fibre,  lecithin, fish oils, Vitamin C, Vitamin B2 Riboflavin,  Vitamin B3 Niacin, and Vitamin A.