Portioned gluten-free quiches with leeks, broccoli and smoked salmon
8 servings
60 minutes
Gluten-free portioned quiches with leeks, broccoli, and smoked salmon are a harmonious blend of rich fish flavor, tender vegetables, and creamy cheese-sour cream filling. These miniature quiches are inspired by French classics but adapted for a gluten-free diet with a special flour mix. A light hint of nutmeg adds an exquisite touch, while the baked crust creates the perfect crispy shell for the juicy filling. Such quiches make an elegant appetizer for a festive table or a refined option for a light dinner. They are convenient to serve in portions, and the combination of broccoli and salmon not only delights the palate but also benefits the body due to its richness in vitamins and Omega-3. Serve them chilled to room temperature to reveal the full depth of flavor nuances.
1
Take a ready-made universal gluten-free mix that can be purchased in online stores, but preferably one that does not rise during baking (i.e., not self-raising). You can make it yourself, but you'll need to search for the ingredients.
2
To prepare a gluten-free flour mix, I take: 4 ½ cups of rice flour, 1 ½ cups of brown rice flour (can be replaced with sweet rice flour), 2 cups of potato starch, 1 cup of tapioca starch (can be bought in Chinese or Indian grocery stores), and 4 tablespoons of xanthan gum. The mix stores well.
- Rice flour: 4.5 glasss
- Brown rice flour: 1.5 glass
- Potato starch: 2 glasss
- Ground tapioca: 1 glass
- Xanthan: 4 tablespoons
3
Rub the flour with butter (bring the butter to room temperature beforehand) by hand, add 1 egg, salt, and knead into an elastic dough. If it crumbles, add cold water gradually. Roll the dough into a ball and refrigerate for an hour.
- Rice flour: 4.5 glasss
- Butter: 100 g
- Chicken egg: 5 piece
- Olive oil: 1 tablespoon
4
Chop the leek into small rings and sauté in 1 tablespoon of olive oil until soft. Blanch the broccoli in boiling water for 1-2 minutes, then remove and cool in cold water for 1-2 minutes. Drain and break into florets. Cut the fish into small cubes.
- White part of leek: 1 piece
- Olive oil: 1 tablespoon
- Broccoli cabbage: 100 g
- Cold smoked salmon: 100 g
5
Mix leek, broccoli, and fish
6
Grate the cheese on a fine grater (you can use any cheese like Edam, Gruyère, Cheddar, etc.).
- Grated Emmental cheese: 100 g
7
For the filling, mix cheese, 4 eggs, sour cream (preferably farmer's or with at least 25% fat, as it resembles the crème fraîche used in the original) and nutmeg with a whisk or mixer.
- Grated Emmental cheese: 100 g
- Chicken egg: 5 piece
- Farmer's sour cream: 400 g
- Nutmeg: 1 teaspoon
8
Grease the portion molds with oil and place dough in each so that it covers the walls with a thin layer. I got 6 molds. You can also use one large mold with low edges.
- Butter: 100 g
9
Evenly distribute the mixture of onion, broccoli, and fish into the molds and pour the egg-sour cream mixture on top.
10
Bake at 180 degrees for 35 minutes. Serve cooled to room temperature.