Another Tasty Gluten Free Quiche
This Salmon and Spinach Quiche is so simple, economical and easy to make.
Use Smoked Salmon if you wish, this giving the Quiche a more savoury flavour. If you don’t like Fish from a Tin, buy from your Supermarket Fresh Salmon. I would buy a Salmon Tail for this purpose because there are no Bones.
I have made the base using Gluten Free Buckwheat Flour. I love the nutty flavour you get from the Buckwheat.
Serve with a Summer Salad or just eat on it’s own for a quick Lunch-time meal.
An excellent Dish to take to a BBQ or a Share Lunch.
- 250g Buckwheat Flour
- 130g Butter, softened
- 4 tablespoons cold Water
- 1 cup grated Edam Cheese
Preheat the Oven to 180ºC.
Grease a 23cm round Flan Dish.
Place the flour into a large Bowl, add the softened Butter, mix together using your Finger Tips until the Butter is well combined.
Add the cold Water then the Grated Cheese. Stir until mixture is evenly mixed.
Line the Dish bottom and sides with the mixture, pressing out evenly.
- 415g Tin Pink Salmon
- 250g Lite Sour Cream
- 1 Cup Spinach, chopped
- 1/2 Cup of Fresh Herbs: Chives, Parsley or Dill, chopped
- 4 Eggs
- Cracked Black Peppercorns and Pink Himalayan Salt for seasoning
Spread the Pink Salmon and Spinach over the Base mixture which you have lined the Quiche Dish with.
I use a Fork to flatten and spread the Salmon over the Base. A Fork is great for breaking the Salmon up.
In a clean Bowl add the Sour Cream and Eggs, whisk together to combine.
Now add the Herbs to the Egg mixture and season with Salt and Pepper.
Pour this over the Salmon and Spinach, covering the surface evenly.
Place into the Oven and cooked for about 45-50 minutes so the surface is nice and golden. Or until when you carefully touch the centre of the Quiche and the centre is set and firm to touch.