Category Archives: Tarts and Quiches

Salmon and Dill Quiche

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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.

Serves 8.

Ingredients

Pastry

80g rice flour

80g buckwheat flour

80g polenta

30g ground almonds

Pinch of salt

160g butter, diced

1 egg

2 tablespoons water

Filling

5 eggs

220mls sour cream

220mls cream

350g cooked salmon

4 tablespoons chopped fresh dill

salt and pepper

15g Parmesan, finely grated

Method

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.

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Spinach and Cherry Tomato Pie

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We all need a cheat in the kitchen!

Sometimes time is not on my side so pastry cases and spinach in the freezer save me with this pie, the chooks help out with the eggs.

Dare I say, it also gets a good dose of greens into the boys with no complaints! It also transports well so large slices are ideal for lunch boxes.

Serves 4-6. I tend to make two at a time to give me the lunch box leftovers.

Ingredients

1 frozen savoury pie case

225g frozen chopped spinach

5 eggs

150mls cream

8-10 cherry tomatoes, halved

freshly grated nutmeg

salt and pepper

10g Parmesan, finely grated

Method

Blind bake the pastry case as per instructions.

Defrost the spinach and squeeze out all of the excess water, set aside.

In a bowl, whisk the eggs and cream, grate in a little nutmeg and season well.

Add the spinach to the egg mix and stir well.

Once the case has pre baked, remove from the oven and fill with the egg and spinach.

Top with the halved tomatoes, cut side up and sprinkle with cheese.

Return to the oven and bake until the centre of the pie has only just set, it can still have a bit of a wobble!

Allow to sit for 10mins before cutting.