I make - Smoked Salmon Quiche

It's been a while since we had quiche. Smoked salmon and leek is a classic combination but I like the combo with green onions slightly more. Green onions are stronger in flavor so you won't need as much. I guarantee you a super tasty and quick to prepare quiche.  

I used Phil Vickery's flour blend with fine cornmeal here as I was curious. On the first day, the pastry tasted a bit gritty but not unpleasant. The next day the grittiness disappears further. Because of cornmeal, the pastry turns out joyfully yellow. I don't think this cornmeal blend will be the default flour for baking for me but will have its presence in my kitchen.

Note: I used Phil Vickery's mix twice now for the salmon quiche and the second time there is no grittiness at all. There are a few substitutions I made but that gives me more confidence in using this maize mix more.

Smoked Salmon Quiche

Quiche crust

220 g gluten-free flour (your favorite blend)
1/2 tsp xanthan gum
1/2 tsp salt
1 tsp sugar
100 g butter in cubes
1 beaten egg

Combine flour, xanthan gum, salt and sugar in a bowl. Mix to combine. Put the butter cubes in the flour mix and cut the butter into flour with a pastry cutter until it looks like bread crumbs. Drizzle in the beaten egg to form a dough. Chill the dough for 30 minutes before rolling out.

Preheat the oven at 180C. Roll out the rested/chilled dough to 0.4 cm. It should be enough for a 23-cm pie pan with scrapes. 

Blind bake the quiche crust at 180C with pie weight on for 15 minutes and another 5 minutes with pie weights removed. Remove from the oven and let cool.

Quiche filling

250 g smoked salmon, torn into pieces
6 green onions, each sliced into 1-in segments
1 tbsp oil
freshly ground black pepper
salt to season

grated cheese of any kind (cheddar, emmental, gruyère or even mozzarella)
3 eggs, 
200 ml whipping or double cream (37~40% fat)

Cook the green onion slices in 1 tbsp of oil until softened. Season with black pepper and salt. Let them cool while you prefer the custard base.

Preheat the oven at 200C. Mix eggs and cream together. Season with black/white pepper if desired.

Scatter some grated cheese on the bottom of the pie crust and lay the cooked green onion slices on the top. Arrange the salmon pieces on top and fill with custard filling. 

Put the quiche on a baking tray and bake in the oven at 200C for 30 minutes or until the custard slightly wobbles when shaking. Cool for 20 minutes before serving.