Salmon and Watercress Quiche

Salmon and Watercress Quiche
Photo by Béatrice Peltre

Ingredients

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

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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