Jan Gallic, Tseshaht First Nation

In our last post “Nuu-chah-nulth Nations Launch Seafood Cookbook“, we featured an amazing new cookbook “Čamus: West Coast Cooking Nuu-chah-nulth Style” from the Nuu-chah-nulth Nations. We are delighted to share with you a quiche recipe from the cookbook.

Jan Gallic, Tseshaht First Nation (Quiche)


  • 60 small tart shells
  • 6 slices bacon, cooked and broken up into small bits
  • 16 oz jar salmon (½ quart jar)
  • ¼ cup mayonnaise
  • 1 1/2 tsp curry powder
  • 6 eggs
  • 3 cups cream
  • 2 tsp pepper
  • 4 green onions, chopped
  • 1 can mushrooms, cut up into small pieces
  • 1 cup cheddar cheese, grated

Pre-bake the tart shells at 400°F for 10 minutes (or follow instructions on the box).

Drain and remove large bones from the canned salmon, then mix with mayonnaise and curry powder. Set aside. Combine the eggs, cream and pepper. Layer the salmon mixture, chopped green onions, mushrooms, bacon bits and cheese into the pre-baked tart shells and pour the egg mixture over top being careful not to overflow. Bake at 350°F for 20 minutes.

Dinner serving size suggestion:
Instead of using small tart shells, use two larger shells and cook for 35 to 40 minutes.


About the cook book
– Camus: West Coast Cooking Nuu-chah-nulth Style

dawn_salmon_quiche.jpgIn Camus (chum-us), First Nations elders and families from the west coast of Vancouver Island and northern Washington share the wisdom and riches of their traditional territories. Marrying First Nations cuisine with cooking tips, cultural observations, and oral history anecdotes, Camus features traditional and wild ingredients for a mouthwatering read.

Instructions about the traditional preparation of Vancouver Island’s wild foods, including fish, kelp, berries, and fowl are interspersed with recipes for the modern kitchen. Bringing together the wisdom of the elders with the culinary artistry of B.C.’s unique tastes, Camus explores the art of how to butterfly a salmon, how to can fish, as well as delectable recipes for marinated seaweed, steam pit cooking, Nuu-chah-nulth upskwee, and shellfish.

Wholeheartedly endorsed by the Nuu-chah-nulth Council of Ha’wiih (Hereditary Chiefs), Camus illuminates a traditional way of eating while promoting a healthy lifestyle. Living examples of the tenets espoused by the slow food movement, which has grown to include
80,000 members in over 100 countries, the First Nations of Vancouver Island’s west coast and northern Washington link family and community in their respectful treatment of their Ha-houlthee’s freshest ingredients.

For more information about Camus: West Coast Cooking Nuuchah-nulth Style, or to arrange an interview, please contact Dawn Foxcroft at 250-723-6565 or whiteravenconsulting@shaw.ca. All proceeds go to youth capacity building projects for the Nuu-chahnulth Tribal Council fisheries department (Uu-a-thluk).

Download the brochure


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