I still haven’t found the time to finish my next article but I have started it. Meanwhile I have a quiche to share with you which I made at the weekend. I have a continuing love affair with pies, tarts and quiches even though I can’t use wheat flour. I think I have got my pastries as good as they will ever be and my whole family have accepted them as the norm now. However, sometimes, Dario says that I should cover half the tin with my pastry and the other half with ready-made wheat pastry. I think that is totally weird and I also think the photos would look strange with a seam down the middle and with both halves looking different.
Last Sunday, I went to the Taste of Auckland festival with my niece in one of our big city parks and we had a great time, eating and drinking to our heart’s content. I will share some photos in my next post because it is getting a bit late and I need my beauty sleep.
Salmon and Spinach Quiche
Ingredients
For the pastry
Use the pastry recipe either here or here (but leave out the sugar). The first is a crisper pastry while the latter is softer and slightly more crumbly.
For the filling
1 good sized salmon fillet
a few slices of lemon
a few peppercorns
a pinch of salt
125g/4oz spinach (I used frozen and thawed it)
200mls/7 fl. oz sour cream
2 eggs, beaten
4 chopped sundried tomatoes
black pepper
Method
For the pastry
Chill the pastry for 30 minutes.
Heat the oven to 180°C/350°F.
Grease a 23cm/9in quiche baking dish.
Line with baking paper and fill with baking beans.
Bake for 5 minutes, remove the beans and cook for 5 more minutes.
For the filling
Poach the salmon in boiling water into which you have put the peppercorns, lemon and salt.
Once cooked (5-8 minutes), remove and dry with paper towels and flake into bite-sized pieces.
Place the salmon and all the other ingredients into a bowl and stir carefully.
Pile into the pastry case and bake for 25 minutes or until the filling is set.
Let stand for 10 minutes to firm up before cutting.
I dunno – the idea of half & half pastry is kinda intriguing. Might look pretty. Kind of like a pizza with two different sets of toppings. Of course doing this with crust is a bit more dicey. Anyway, I love salmon and spinach. Great looking quiche – thanks.
Intriguing but also a little bizarre. LOL.
You make a great looking quiche, Suzanne. I love the look of this crispy pastry and it’s great that you’re now very comfortable making wheat-free pastries. That’s very funny about the half and half base! xx
There was a time when I thought I would never conquer gluten-free pastry but, as you said, now I am comfortable with it. Thank goodness because I do like my pies, tarts and quiches.
I like tarts so each recipe is more than welcome. I hope you had a great beauty sleep 🙂
Thanks, Marta. I always sleep well once I manage to force myself to go to bed.
Wonderful quiche, you have mastered the gluten-free pastry!
Can sour cream be used in a low FODMAP diet for the salmon quiche?
Sour cream is largely fat and once distributed throughout the quiche there wouldn’t be enough lactose to cause a problem.