Gluten-free quiche with salmon and broccoli
6 servings
60 minutes
Gluten-free quiche with salmon and broccoli is an exquisite representative of French cuisine, combining the tenderness of a creamy filling, the lightness of a nut base, and the sophistication of smoked salmon. Its roots trace back to the tradition of making quiches popular since the 16th century in France. The nut-quinoa crust gives the dish a crunchy texture, while the creamy filling with nutmeg and tarragon enhances the richness of flavor. Broccoli adds freshness and brightness, and the combination of cheddar and parmesan provides a unique aroma. This quiche is perfect for both festive gatherings and everyday dinners. It can be served warm or chilled, as resting in the refrigerator only enhances its taste qualities.
1
Chop the nuts using any available method. It should be ground to a grainy state, not flour.
- Hazelnuts: 90 g
2
Use a mixer or food processor to combine quinoa flour, flakes, salt, ground nuts, and olive oil.
- Quinoa flour: 1 glass
- Gluten Free Oatmeal: 0.5 glass
- Salt: 0.5 teaspoon
- Hazelnuts: 90 g
- Olive oil: 0.3 glass
3
Knead into a crumbly dough, adding water if necessary
- Water: 2 tablespoons
4
Preheat the oven to 180°C
5
Carefully fill the tart pan (approximately 20-26 cm) with crumbly dough using your hands, trying to do it evenly.
6
So that the thickness is approximately the same
7
Bake the base for 10-12 minutes
8
In the meantime, make a liquid filling for the quiche
9
Beat 3 eggs into a foam and add 250-300 ml of 20% sour cream (it resembles French crème fraîche). Add nutmeg, salt, and dried tarragon. Season with salt and pepper, and mix well (you can also add any dried spices to your taste: oregano, mint, thyme, etc.).
- Chicken egg: 3 pieces
- Sour cream 20%: 300 g
- Nutmeg: 1 teaspoon
- Dried tarragon: 1 teaspoon
- Salt: 0.5 teaspoon
10
Blanch the broccoli in boiling water for 2-3 minutes, then transfer it to a bowl with cold water and ice cubes to prevent the broccoli from losing its color.
- Broccoli cabbage: 200 g
11
On the base for the quiche, layer pieces of smoked red fish, broccoli, and sliced green onions. Sprinkle with grated hard cheese (preferably cheddar). Pour in the liquid filling and top with a little grated parmesan. The mixture will rise, so pour it slightly below the edge of the dough.
- Cold smoked salmon: 200 g
- Broccoli cabbage: 200 g
- Green onions: 3 stems
- Cheddar cheese: 100 g
- Grated Parmesan cheese: 4 tablespoons
12
Place in a preheated oven at 200°C and immediately reduce the temperature to 150°C.
13
Bake the quiche for about 30 minutes, checking for doneness with a toothpick.
14
Serve cooled to room temperature or let it sit overnight in the fridge. The quiche does not lose its flavor characteristics.