Salmon and Watercress Quiche

Salmon and Watercress Quiche
Photo by Béatrice Peltre

Ingredients

  • 2 small leeks, white part only, finely chopped
  • 4 large eggs
  • 1-½ tsp. xanthan gum
  • 4 Tbs. olive oil
  • ½ cup (2-½ oz.) amaranth flour
  • 1 tablespoon chopped dill
  • ¾ cup heavy cream
  • + 15 more ingredients
    • 4 Tbs. cold water, more if needed
    • 7 Tbs. (3-½ oz.) unsalted butter, chilled and diced
    • 1 egg white, lightly beaten with a fork
    • 1 bay leaf
    • 1 small egg
    • ½ cup (2-¾ oz.) sweet rice flour
    • Sea salt and pepper
    • ½ tsp. sea salt
    • 7 oz. watercress or baby spinach
    • ½ cup (2 oz.) quinoa flour
    • 1 cup whole milk
    • 1 lb. 2 oz. skinned salmon
    • 1 shallot, finely chopped
    • Dash of freshly grated nutmeg
    • A few sage leaves, chopped

In the bowl of a stand mixer fitted with the paddle blade, combine the flours, xanthan gum, and sea salt. Add the butter and mix on medium speed until crumbles form. Add the egg and mix again. Add the water gradually and continue mixing until the dough detaches from the bowl and forms a ball. Wra...

View full recipe at Fine Cooking

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