Salmon and Watercress Quiche

Salmon and Watercress Quiche
Photo by Béatrice Peltre

Ingredients

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

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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