Crustless Salmon Quiche with Swiss Chard

1 Tablespoon coconut oil

1 Tablespoon bacon grease

1/4 cup almond meal

1/2 cup coconut milk

1 6 oz can salmon, drained

1/3 cup (heaping full) of finely chopped onion

1 clove garlic, minced

2 cups Swiss Chard, chopped (very full cups)

1/2 tsp sea salt

1/8-1/4 tsp ground black pepper

1/2 tsp dried dill 

4 eggs

Preheat your oven to 350 degrees.  Using the coconut oil grease a 10 inch pie plate with a thick layer of coconut oil.  Then sprinkle the pan with the almond meal and shake to coat evenly, discarding any extra.

 Melt the bacon grease in a medium size skillet over medium high heat.  Add your onions, chard and garlic, sauteing until the onions are tender. 

 

Add the salmon and reduce heat to low while you prepare the eggs. 

In a small bowl beat the eggs, coconut milk and seasoning with a wire whisk.  

Then spread the salmon mixture in the bottom of the pan and pour the egg mixture over it.  

 

Bake for about 25-30 minutes or until the center is set.  Enjoy!

 

 *NOTE*

You can adjust this to your personal preference,  add more eggs if you like it eggier, more chard, less salmon, there are lots of other options, you can even change up the spices if you would like, maybe try some Marjoram instead of dill for example.