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Salmon and Spinach Quiche (gluten-free) 2023-01-20 https://www.metro.ca/userfiles/image/recipes/quiche-saumon-epinards-sans-gluten-12050.jpg PT45M PT40M PT1H25M

In addition to being gluten-free, this recipe is brimming with veggies. It can be served as an appetizer or as a meal with a nice salad. This recipe is so tasty that a single slice will not suffice!Preparation Crust :In a food processor, place flour, ground flaxseed and salt. Add butter, blending for a few seconds at a time until consistency resembles that of small peas. Add water if needed. Remove paste from the food processor and flatten into a disk. Cover and refrigerate for 30 minutes or place in the freezer for 15 minutes.Place your oven rack at the bottom of the oven and preheat to 220 °C (425 °F).Delicately roll out dough between two sheets of parchment paper. Line a quiche mould of about 25 cm (10”) in diameter. Fold excess dough inwards, pressing on the walls on the mould.Prick entire surface with a fork and bake for 8 minutes. Set crust aside.Reduce oven temperature to 175 °C (350 °F).Topping :In a large skillet, sauté the onion in oil for 5 minutes. Add red pepper, spinach and basil, cooking for 2 to 3 minutes more. Season with salt and pepper. Spread across crust.In a medium-sized bowl, combine eggs, milk or plant-based beverage, salt and pepper. Whisk vigorously until smooth. Pour over vegetables.Add salmon and sprinkle with mozzarella. Bake for about 35 minutes or until eggs are cooked in the middle of the quiche. Allow to cool for 10 minutes before serving.Note : In case your all-purpose flour doesn’t contain xanthan gum, add 5 ml (1 tsp) xanthan gum at step 1.Source : Cœliaque Québechttps://www.coeliaque.quebec/fr/

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Crust ingredients : 1 cup (250 mL) all-purpose flour * 2 tablespoons (30 mL) ground flaxseed * 1/4 teaspoon (1 mL) salt 6 tablespoons (90 mL) unsalted butter, cold and diced (or substitute with vegetable butter) 1 tablespoon (15 mL) cold water Topping ingredients : 1 red onion, minced 2 tablespoons (30 mL) olive oil 1 red pepper, diced 6 cups (140 g) baby spinach, coarsely chopped 1 1/2 teaspoon (7,5 mL) dried basil * 4 eggs, beaten 1/2 cup (125 mL) cow's milk or plant-based beverage* 3/4 lb (340 g) skinless salmon filet, cut in pieces 1 cup (250 mL) mozzarella, grated salt and pepper * * Cœliaque Québec recommends that you use a GLUTEN-FREE version of this ingredient

Salmon and Spinach Quiche (gluten-free)

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Main course

0:45

Preparation

0:40

COOKING

1:25

TOTAL TIME

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Ingredients

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Crust ingredients :

1 cup
(250 mL)
all-purpose flour *

2 tablespoons
(30 mL)
ground flaxseed *

1/4 teaspoon
(1 mL)
salt

6 tablespoons
(90 mL)
unsalted butter, cold and diced (or substitute with vegetable butter)

1 tablespoon
(15 mL)
cold water

Topping ingredients :

1 red onion, minced

2 tablespoons
(30 mL)
olive oil

1 red pepper, diced

6 cups
(140 g)
baby spinach, coarsely chopped

1 1/2 teaspoon
(7,5 mL)
dried basil *

4 eggs, beaten

1/2 cup
(125 mL)
cow's milk or plant-based beverage*

3/4 lb
(340 g)
skinless salmon filet, cut in pieces

1 cup
(250 mL)
mozzarella, grated

salt and pepper *

* Cœliaque Québec recommends that you use a GLUTEN-FREE version of this ingredient

Imprimer ma sélection

Preparation

In addition to being gluten-free, this recipe is brimming with veggies. It can be served as an appetizer or as a meal with a nice salad. This recipe is so tasty that a single slice will not suffice!

Preparation Crust :

In a food processor, place flour, ground flaxseed and salt. Add butter, blending for a few seconds at a time until consistency resembles that of small peas. Add water if needed. Remove paste from the food processor and flatten into a disk. Cover and refrigerate for 30 minutes or place in the freezer for 15 minutes.

Place your oven rack at the bottom of the oven and preheat to 220 °C (425 °F).

Delicately roll out dough between two sheets of parchment paper. Line a quiche mould of about 25 cm (10”) in diameter. Fold excess dough inwards, pressing on the walls on the mould.

Prick entire surface with a fork and bake for 8 minutes. Set crust aside.

Reduce oven temperature to 175 °C (350 °F).

Topping :

In a large skillet, sauté the onion in oil for 5 minutes. Add red pepper, spinach and basil, cooking for 2 to 3 minutes more. Season with salt and pepper. Spread across crust.

In a medium-sized bowl, combine eggs, milk or plant-based beverage, salt and pepper. Whisk vigorously until smooth. Pour over vegetables.

Add salmon and sprinkle with mozzarella. Bake for about 35 minutes or until eggs are cooked in the middle of the quiche. Allow to cool for 10 minutes before serving.

Note : In case your all-purpose flour doesn’t contain xanthan gum, add 5 ml (1 tsp) xanthan gum at step 1.

Source : Cœliaque Québec

https://www.coeliaque.quebec/fr/

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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