Smoked Salmon & Ricotta Quiche

Recipes+ - - Contents -

SERVES 6 PREP 15 min­utes + 30 min­utes to chill COOK 55 min­utes COST $3.25 a serve

11/3 cups gluten-free plain flour

1/3 cup quinoa flour

125g but­ter, chopped

2/3 cup sour cream

4 eggs, at room tem­per­a­ture

1 cup milk

1 ta­ble­spoon chopped dill, plus ex­tra

sprigs, to serve

150g fresh re­duced-fat ricotta 100g smoked salmon slices, torn 2 green onions, chopped

2 tea­spoons drained baby ca­pers 250g baby roma toma­toes

50g baby spinach leaves

1 Place flours and but­ter in a food pro­ces­sor; process un­til com­bined (don’t over-process). Add sour cream; process un­til mix­ture just comes to­gether. Turn pas­try out onto a clean work sur­face; knead briefly. Shape into a disc. Wrap in plas­tic food wrap; chill for 30 min­utes.

2 Pre­heat oven to 180ºC/160ºC fan-forced. Roll pas­try out be­tween 2 sheets of bak­ing pa­per un­til large enough to line a 30cm x 20cm (base mea­sure­ment) tart pan with re­mov­able base. Line pan with pas­try; trim edges. Place on an oven tray. Line pas­try with bak­ing pa­per; fill with pas­try weights, dried beans or rice. Bake for 15 min­utes. Re­move pa­per and weights; bake for a fur­ther 10 min­utes or un­til lightly coloured.

3 Whisk eggs and milk in a jug. Sprin­kle pas­try case with dill. Place small spoon­fuls of ricotta and small slices of salmon into pas­try case; sprin­kle with onion and ca­pers. Pour egg mix­ture slowly into case. Bake for 30 min­utes or un­til just set at cen­tre.

4 Mean­while, place toma­toes on an oven tray; roast for 10 min­utes or un­til ten­der.

5 Top quiche with toma­toes, a few spinach leaves and ex­tra dill. Serve with re­main­ing spinach leaves.

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