Salmon and Watercress Quiche

Salmon and Watercress Quiche
Photo by Béatrice Peltre

Ingredients

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

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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