Salmon and Watercress Quiche

Salmon and Watercress Quiche
Photo by Béatrice Peltre

Ingredients

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