Smoked Salmon Quiche ~ Gluten-Free Recipe

Thank you, Jenny Camilleri, for this tasty recipe!

Ingredients

Pastry

• 150 gms bio-oz buckwheat flour

• 100 grams cold butter (salted)

• 2/3 dessertspoons cold water

Filling

• 5 large eggs

• 1 cup milk and 1 cup cream

• Smoked salmon slices or smoked flaked salmon (I am quite generous with the salmon slices, it's up to you how much you want to use)

• 1/2 cup finely chopped chives or shallots

• 2 small-medium tomatoes, sliced

• salt & pepper

• Grated cheese (optional) and fresh chopped parsley.

Takes 1 hour prep, 40-50 minutes cooking time, serves 6.

Instructions

To make the pastry

1. Add the flour and butter to a food processor. Blend until the butter has mixed with the flour til and is slightly crumbly

2. With the motor still running, add the water til the dough clumps together. You may need to add extra water or a little extra flour to get it just right.

3. Turn on to a floured board and knead lightly then form into a ball then flatten out to disc shape between 2 sheets of cling wrap.

4. Put in fridge for about 1/2 hour.

5. Preheat oven to 180C and grease a pie or quiche dish or tin.(approx 9 inch tin)

6. Remove from fridge and line base and sides of your quiche tin with pastry. You can try and roll it out to fit but I find you can just press the disc into the base and sides.

7. You can blind bake the pastry in a 180deg oven for 15 mins or put filling straight into the pie crust then bake. Either way is fine.

To make the Filling

1. Beat the eggs cream milk salt and pepper in a bowl.

2. Lay some salmon slices onto the pastry then pour the egg mixture over them.

3. Beat the eggs cream milk salt and pepper in a bowl.

4. Arrange sliced tomatoes on top.

5. You can sprinkle with a little grated cheese.

6. Bake in a preheated oven for 15 mins then turn the oven down to 160 deg and cook quiche for approx 30/40 mins till just set and brown on top.

7. Remove from oven place on a wire rack and top with fresh herbs.

Enjoy!