Smoked Salmon & Ricotta Quiche
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.