Salmon and Watercress Quiche

Salmon and Watercress Quiche
Photo by Béatrice Peltre

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network