Salmon and Watercress Quiche

Salmon and Watercress Quiche
Photo by Béatrice Peltre

Ingredients

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

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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