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Salmon & Asparagus Quiche with a Cheddar Crust
- Preparation and cooking time
- Prep:
- Cook:
- Resting time: 10 minutes
- Easy
- Serves 4
Ingredients
For the pastry crust:
- 60g rice flour
- 60g plain gluten free flour
- 85g salted butter, chilled, cut into cubes
- 1/2 tsp table salt
- Good grinding black pepper
- 1 tsp Cayenne pepper
- 2 tbsp cold water
For the filling:
- 60g rice flour
- 60g plain gluten free flour
- 85g salted butter, chilled, cut into cubes
- 1/2 tsp table salt
- Good grinding black pepper
- 1 tsp Cayenne pepper
- 2 tbsp cold water
- 125g cooked salmon
- 10 asparagus spears, tailed, then chopped into 2cm pieces
- 2 eggs
- 200ml double cream
- Pinch Maldon salt
- Good grinding black pepper
- Small handful fresh dill, finely chopped
To serve:
- 60g rice flour
- 60g plain gluten free flour
- 85g salted butter, chilled, cut into cubes
- 1/2 tsp table salt
- Good grinding black pepper
- 1 tsp Cayenne pepper
- 2 tbsp cold water
- 125g cooked salmon
- 10 asparagus spears, tailed, then chopped into 2cm pieces
- 2 eggs
- 200ml double cream
- Pinch Maldon salt
- Good grinding black pepper
- Small handful fresh dill, finely chopped
- Extra fresh dill, finely chopped
Method
- STEP 1To make the crust, simply rub the butter and cheese into the dry ingredients as you would for scones: it may take a little while, but it’s worth it.
- STEP 2Add the water once you have mixed the butter and cheese in well, and bring together in a bowl using your hands to make a dough.
- STEP 3Line your quiche tin with the dough- I break the dough up into pieces, dot it about the tin, and then I press it all together. Unlike gluten based doughs, if you roll this dough out, it tends to break up. Also, unlike gluten based doughs, not a lot of shrinkage occurs, so you don’t need to make the dough overlap your edges at all- push it in snugly, and flatten it well- and will keep its shape when baked.
- STEP 4Once the tin is lined well with the dough, and you have pressed it in well, place a paper disc at the bottom of the dough and line with baking beans or rice- whatever you generally use.
- STEP 5Bake with the beans for 20 minutes in a preheated oven at 180 degrees celsius, then remove the parchment and beans, and bake uncovered for a further 8 minutes. Remove and allow to cool while you make the filling.
- STEP 6Mix the eggs, seasoning, dill and cream in a jug- beat lightly with a fork. Flake the cooked salmon into a bowl, add the chopped asparagus and the egg mixture. Set aside.
- STEP 7Once the pastry base is ready after its second baking, pour the mixture into the tin, and bake again for 20 minutes, until lightly golden on top.
- STEP 8Remember, it is essential to allow the quiche to rest before serving: the custard will set further and create an easy to slice quiche. Sprinkle with fresh dill, and you’re ready to go.