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Salmon & Asparagus Quiche with a Cheddar Crust

By Justine Wall (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Resting time: 10 minutes
  • Easy
  • Serves 4
Good gluten-free quiche pastries can be tricky to make: this recipe solves all problems, and is super easy to boot.
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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 1
    To 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 2
    Add 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 3
    Line 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 4
    Once 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 5
    Bake 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 6
    Mix 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 7
    Once 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 8
    Remember, 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.
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