Salmon and Watercress Quiche

Salmon and Watercress Quiche
Photo by Béatrice Peltre

Ingredients

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

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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