This is a super creamy quiche that is lovely warm or cold with a salad.
Gluten free pastry is a pain to work with, you need to forget all that you have learnt handling regular pastry and just accept it for what it is, sticky and tricky so go for more of a rustic look rather than perfection!
I like to make this when I have some leftover poached salmon or alternatively, season uncooked salmon and wrap in a foil parcel, bake at 200 degrees Centigrade for 15 mins, allow to cool in the parcel.
80g rice flour
80g buckwheat flour
30g ground almonds
Pinch of salt
160g butter, diced
2 tablespoons water
220mls sour cream
350g cooked salmon
4 tablespoons chopped fresh dill
salt and pepper
15g Parmesan, finely grated
In a food processor, combine the flours, polenta, ground almonds and butter until they form breadcrumbs.
Whisk the egg and water together and with the motor running add them to the flours, process until the dough comes together.
Remove the dough, wrap in plastic wrap and pop into the fridge for two hours.
Take a 23cm wide, 3cm deep quiche tin.
Break small pieces off the dough and gently squish them into the tin until you have covered the base and sides, rising 5mm higher than the edge height.
Pop the tin into the fridge for 1-2 hours.
Preheat the oven to 180 degrees Centigrade.
Remove the tin from the fridge, line with a piece of baking parchment and fill with baking beads or beans.
Place the tin on a baking sheet and bake blind for 15-20 mins.
Remove from the oven, still on the tray.
In a large bowl, whisk the eggs, add the sour cream and cream and whisk again.
Stir in the dill, salt and pepper.
Spread the salmon chunks over the base of the pastry case.
Pour the egg mix over the salmon and sprinkle the Parmesan over.
Bake in the oven for 25-30mins until the quiche is golden and the egg has only a slight wobble!
Allow to settle for 10mins before cutting.