Smoked Salmon and Zucchini Quiche in Buckwheat Crust

Smoked Salmon and Zucchini Quiche in Buckwheat Crust Recipe

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!

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 8
Preparation: 20 minute
Cooking: 25-35 minutes

For the Crust:



• 11/4 cup buckwheat flour
• 1 tbsp. chia seeds

• 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.

Bon Appétit!