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Gluten-Free Smoked Salmon Quiche

Gluten-Free Smoked Salmon Quiche:Gluten-Free Heaven

Gluten-Free Heaven's Pie Crust Mix is not just for Pie's!! This amazing pie crust mix is perfect for Quiche's too!! This Gluten-Free Smoked Salmon Quiche is an exquisite addition to any lunch or dinner. 


Pie Crust:

1 pkg Gluten-Free Heaven Pie Crust Mix

1 cup cold butter

1 large egg

1/4 cup cold milk


4 ounces smoked salmon, chopped

1 small onion, diced

1 cup Cheddar Cheese

1 tablespoon Gluten-Free Heaven All Purpose Flour

1/4 cup parmesan cheese

1 cup milk

1 cup cream

4 large eggs

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/4 teaspoon pepper


Prepare Pie Crust:

Cut cold butter into squares. Using a mixer with paddle attachment, cut in butter to pie crust mix and blend until butter chunks are the size of walnuts. Add milk and egg. Mix just enough until dough comes together.

Divide dough into two equal balls. Flatten each ball into a disk and wrap tightly in plastic wrap. Refrigerate one hour.

Roll out dough on a lightly floured surface and transfer to pie pan. Bake at 375F for 10 mins. 


Reduce temperature of oven to 350F. In a large bowl mix together eggs, milk, cream, nutmeg, salt and pepper. 

In a small bowl mix together Cheddar Cheese, Parmesan Cheese, onion and flour.

Sprinkle the salmon pieces on the warm pie crust. Cover with the cheese mixture. Then pour the egg mixture over the top. 

Bake for approximately 40-50 minutes. Until a knife inserted 1-inch from the edge comes out clean. 

Allow to cool on a baking rack. Serve warm. 

Gluten-Free Smoked Salmon Quiche:Gluten-Free Heaven


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Gluten-Free Carrot Cake Cheesecake

Gluten-Free Carrot Cake Cheesecake: Gluten-Free Heaven

A delicious treat to eat with your loved-ones around a family table!! The original recipe was found here, and modified to be gluten-free. 


Carrot Cake:

1 pkg Gluten-Free Heaven Carrot Cake Mix

3 cups (1 lb) finely grated carrots

3/4 cup vegetable oil

3 large eggs 

1/2 cup pecan pieces


3 x 8oz packages of cream cheese, softened

2/3 cup sour cream

2/3 cup granulated sugar

3 large eggs

3 tablespoons Gluten-Free Heaven All Purpose Flour

Pinch of Xanthan Gum

1 teaspoon lemon zest

2 tablespoons lemon juice

1 teaspoon pure vanilla extract

Sour Cream Frosting:

1 1/2 cups confectioners sugar

2 tablespoons sour cream

1/4 teaspoon pure vanilla extract

pinch of salt.


Carrot Cake: Preheat oven to 350F. Combine vegetable oil, eggs and carrot cake mix. Beat until smooth. Add carrots and pecan pieces, stir until evenly incorporated. Pour batter into greased springform pan. 

Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Let cool completely on a rack, in the pan, before moving onto the next step. 


Cheesecake: Preheat oven to 350F.  Beat the cream cheese, sour cream and granulated sugar in a stand mixer (using a paddle attachment) until smooth and creamy (approximately 5 minutes). Make sure to scrape the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, xanthan gum, lemon zest, lemon juice and vanilla for about 1 minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Place in a roasting pan or large baking dish and fill halfway up the sides of the cake pan with water. 

Bake until the cheesecake is pale yellow, approximately 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate for at least 8 hours. 

gluten-free carrot cake cheesecake: Gluten-free heaven

Sour Cream Frosting: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Decorate the top of the cheesecake as desired and garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. For a thinner coating of frosting, use 1/2 cup of confectioners sugar. 

Gluten-Free Carrot Cake Cheesecake: Gluten-Free Heaven

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