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Smoked Salmon and Zucchini Quiche in Buckwheat Crust

Smoked Salmon and Zucchini Quiche in Buckwheat Crust Recipe

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This is a delicious variation with buckwheat crust of my other smoked salmon and zucchini quiche, that tastes absolutely terrific and simply melts in your mouth!
Smoked Salmon & Zucchini Quiche in Buckwheat Crust

Buckwheat has a bold and nutty flavor that compliments smoked salmon beautifully.  It's a tasty gluten-free flour that's readily available in your local health food store or online.

Serves 8Preparation: 20 minuteCooking: 25-35 minutes


For the Crust:

  • 1 tbsp. chia seeds
  • 11/4 cup buckwheat flour
  • 1/3 cup butter, cut into pieces
  • 1/4 tsp salt
  • 3-4 tbsp. cold water


For the Quiche:

  •  2 Tbsp. extra virgin olive oil
  • 8 cloves garlic, minced
  • 3 large zucchinis
  • 8 oz. Alaska wild-caught smoked salmon
  • 1 cup crumbled goat cheese
  • 5 eggs
  • 4 oz. crème fraîche
  • 8 oz. milk
  • 1 tbsp. Herbes de Provence
  • Fresh ground salt and pepper to taste

Making the quiche crust:

  • In a mixing bowl stir together flour, chia seeds, and salt.
  • Cut in butter until the pieces are the size of small peas.
  • Sprinkle 1 tablespoon of water over part of the mixture and gently toss with a fork.
  • Continue until all is moistened.
  • Form dough into a ball.
  • To make the crust in a blender: place flour, chia seeds, salt, and butter in the bowl of your blender.
  • Pulse until a coarse meal is formed. 
  • Add water 1 tablespoon at the time while blending continuously until dough forms a ball. 

Making the quiche:

  • Preheat oven to 400˚F.
  • Roll out dough and place in a 9-inch pie dish.
  • In a large skillet heat olive oil. Add zucchini and garlic and sauté until zucchini is tender. 
  • Cut salmon in bite-size pieces and add to zucchini.  Sauté for two minutes.
  • Remove from heat and arrange on the crust. Sprinkle with crumbled goat cheese.
  • In a mixing bowl, beat eggs until frothy.  Add crème fraîche and milk, Herbes de Provence and salt, and mix well.
  • Pour egg mixture over zucchini and salmon.
  • Bake in the oven for 30 to 35 minutes.
  • Allow cooling for 10 minutes before serving.  This quiche is just as delicious served cold the next day.

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