Salmon and Watercress Quiche

Salmon and Watercress Quiche
Photo by Béatrice Peltre

Ingredients

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

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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