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Gluten free salmon and spring pea quiche
Gluten free salmon and spring pea quiche
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Create a gluten-free pastry filled with savory salmon and fresh spring peas for a delectable family dinner.
Ingredients:
  • 1 (about 200g) salmon fillet
  • 9.20 gm oil
  • 150g pea
  • 125ml cream
  • 60ml milk
  • 60g tasty cheese
  • 2 green onions, thinly sliced
  • 20.00 ml finely chopped dill
  • Mixed salad leaves, to serve
  • 225g plain flour
  • 75g self-raising flour
  • 150g butter, chilled, chopped
  • 40.00 gm chilled water
Instructions:
  • For the pastry, combine the flours and butter in a food processor until mixture resembles fine breadcrumbs. Add the egg and water, then process until a dough forms. Knead the dough on a floured surface until smooth. Cover with plastic wrap and refrigerate for 10 minutes.
  • Flatten the pastry into a 3mm-thick circle between 2 sheets of baking paper. Gently place it into a 25cm round fluted tart tin, removing any excess with a knife. Chill in the fridge for 30 minutes.
  • Heat oil in a small frying pan over high heat. Sear the salmon for 3 minutes on each side until perfectly cooked. Remove from heat and let it rest for 5 minutes before flaking it.
  • Boil peas in a small saucepan for 2 minutes until vibrant green. Then, quickly cool them under cold running water and drain thoroughly.
  • Combine eggs, cream, and milk in a medium bowl; season generously with salt and pepper to taste. Stir vigorously until well blended.
  • 1. Preheat oven to 200C. Line the pastry with baking paper and fill with pastry weights. Bake until firm, 12-15 minutes. Remove from oven and take out the pastry and weights. Reduce heat to 160C. Arrange salmon, peas, cheese, green onions, and dill in the pastry case. Pour over the egg mixture. Bake until just set, about 30 minutes. Cut into wedges and serve with mixed salad leaves.

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