Salmon and Watercress Quiche

Ingredients

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

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