Salmon and Watercress Quiche

Salmon and Watercress Quiche
Photo by Béatrice Peltre

Ingredients

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