Fish and Egg Quiche
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
4
- For the pastry
- ¾ cup Rice flour
- 0.333 cup quinoa flour
- ¼ cup Potato starch
- ½ tsp salt
- ½ cup butter (diced)
- 6 Tbsps Iced water
- For the filling
- ½ lemon (sliced)
- 4 skinless Salmon fillet
- 4 peppercorns
- salt
- 4 ½ ozs Spinach
- ⅞ cup Crème fraiche
- 2 eggs (beaten)
- 2 sun-dried tomatoes (in oil)
- freshly ground peppers
Preparation steps
1.
For the pastry: put all the flours and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the water until the mixture just clings together.
2.
Knead lightly then press into a disc and wrap in cling film. Chill for 30 minutes.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 23 cm|9" springform flan tin.
4.
Press the dough into the tin with your hands.
5.
Line with non-stick baking paper and fill with baking beans. Bake for 5 minutes. Remove the paper and beans, and bake for a further 5 minutes.
6.
Bring a shallow pan of water to a simmer. Put in the lemon slices, salmon, peppercorns and a pinch of salt. Cover and cook for 5-8 minutes until the salmon is cooked through. Drain the salmon on absorbent kitchen paper, then cut into chunks.
7.
Put the spinach in a pan with just the water clinging to the leaves. Bring to a boil and cook for 1 minute until wilted. Refresh under cold water and drain well.
8.
Put into a large bowl and add the crème fraîche, eggs, tomatoes and salmon. Season and stir well. Spoon into the pastry case.
9.
Bake for about 25 minutes until the filling is set. Leave to stand for 10 minutes before cutting.
