This impressive gluten-free pie is bursting with sumptuous flavours. It’s perfect for lunch in the garden but also makes for an impressive dish for when you have guests over.
Gluten-free salmon, broccoli & blue cheese pie
Recipe by Wadworth Brewery (www.wadworth.co.uk)
Serves 6-8 | Prep 25 mins plus chilling | Cook 1 hr | Calories 687 (per serving)
Ingredients
For the pastry:
- 300g (10½oz) gluten-free plain flour mix, plus extra for dusting
- ¾ tsp xanthan gum
- ½ tsp salt
- 120g (4oz) unsalted butter, chilled, cubed
- 60g (2oz) shortening, chilled and cubed
- 2-4 tbsp iced water, plus extra as needed
For the filling:
- 2 tbsp olive oil
- 1 large red pepper, cored, seeded, sliced
- 1 small broccoli, prepared into small florets
- 3 large free-range eggs
- 2 large free-range egg yolks
- 300ml (10fl oz) whipping cream
- 300ml (10fl oz) whole milk
- 150g (5½oz) blue cheese, e.g. Stilton or Roquefort, cubed
- 400g (14oz) skinless salmon fillet, cubed
- 1 tbsp fresh thyme leaves, chopped
- salt and freshly ground black pepper
To serve:
- fresh thyme sprigs
Method
- For the pastry, combine the flour mix, xanthan gum, salt, butter and shortening in a food processor and pulse a few times until the mixture resembles rough breadcrumbs.
- Add 2 tbsp of the water and pulse until a dough forms around the blade of the processor, adding more water as needed by the tablespoon to bring it together.
- Once the dough comes together, turn it out and shape into a disc. Wrap in clingfilm and chill for at least 30 minutes.
- After chilling, preheat the oven to 170°C/Gas Mark 3.
- Roll out the chilled dough on a lightly floured surface 7.5mm (1/3in) thick and use it to line the base and sides of a 20cm (8in) pie dish or tart tin.
- Trim away any excess overhanging pastry and prick the base all over with a fork. Chill until needed.
- For the filling, heat the olive oil in a sauté pan set over a moderate heat until hot. Add the red pepper, broccoli and salt, sweating until the pepper is just softened, 2-3 minutes. Set off the heat to cool.
- Whisk together the eggs, egg yolks, cream and milk in a large mixing bowl or measuring jug. Stir through the blue cheese and season to taste with salt
and pepper. - Arrange the red pepper, broccoli and salmon in the lined pastry before pouring over the egg custard mixture. Scatter the thyme leaves on top.
- Bake the quiche for about 1 hour until the pastry is golden-brown and the filling is set and golden-brown on top; it should wobble slightly when poked.
- Remove from the oven to a wire rack to cool.
- When ready to serve, garnish with thyme sprigs before slicing and serving.
