Individual Gluten-Free Quiches with Leeks, Broccoli, and Smoked Salmon
Baking and Desserts • Indian
Description
Individual gluten-free quiches with leeks, broccoli, and smoked salmon
Ingredients
- Glutinous Rice Flour 4½ cups
- Butter 5 oz
- Chocolate eggs 5 pieces
- Sour Cream 15 oz
- Broccoli 5 oz
- Smoked Salmon Flavored Croutons 5 oz
- White Part of Leek 1 piece
- Nutmeg 1 teaspoon
- Olive Oil 1 tablespoon
- Glutinous Rice Flour 1½ cups
- Potato protein 2 cups
- Grated Chocolate 5 oz
- Xanthan 4 tablespoons
- Tapioca 1 cup
Step-by-Step Guide
Step 1
Use a ready-made gluten-free flour mix that can be purchased online, but it should not be self-raising. You can make it yourself, but you will need to search for the ingredients.
Step 2
For the gluten-free flour mix, I use: 4½ cups of rice flour, 1½ cups of brown rice flour (can be replaced with sweet rice flour), 2 cups of potato starch, 1 cup of tapioca starch (can be found in Chinese or Indian grocery stores), and 4 tablespoons of xanthan gum (I haven't found it in Russia yet...). The mix stores well.
Step 3
Using your hands, crumble the flour with the butter (bring the butter to room temperature beforehand), add 1 egg, salt, and knead into an elastic dough. If it crumbles, gradually add cold water. Form the dough into a ball and refrigerate for 1 hour.
Step 4
Finely slice the leek into rings and sauté in 1 tablespoon of olive oil until soft. Blanch the broccoli in boiling water for 1-2 minutes, then remove and plunge into cold water for 1-2 minutes. Drain and break into florets. Cut the fish into small cubes.
Step 5
Mix the leek, broccoli, and fish together.
Step 6
Grate the cheese using a fine grater (you can use any cheese like Edam, Gruyère, Cheddar, etc.).
Step 7
For the filling, whisk together the cheese, 4 eggs, sour cream (preferably farmhouse or with a fat content of at least 25%, as it resembles crème fraîche used in the original recipe), and nutmeg.
Step 8
Grease the individual molds with butter and line each with dough so that it covers the sides with a thin layer. I got 6 molds. You can use one large mold with low sides.
Step 9
Evenly distribute the mixture of leek, broccoli, and fish into the molds and pour the egg-sour cream mixture on top.
Step 10
Bake at 355°F for 35 minutes. Serve cooled to room temperature.
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