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RECIPE: Salmon & Watercress Quiche
Sweet Rice, Quinoa and Amaranth Crust
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RECIPE: Salmon & Watercress Quiche Channel your inner epicurean with this savory French tart from La Tartine Gourmande.

"The bitter, peppery taste of watercress combined with rich salmon poached in milk makes for an exact balance of flavors on your plate. This quiche is simply exquisite--and can always be made ahead of time!" --Beatrice Peltre

salmon and watercress quiche, with inset photo of Beatrice Peltre

Serves 4

Sweet rice, quinoa and amaranth crust (recipe follows)
7 oz (200 g) watercress or baby spinach
4 Tbsp olive oil
1 cup (235 ml) whole milk
1 bay leaf
Sea salt and pepper
1 pound 2 oz (500 g) skinned salmon
4 large eggs
3/4 cup (175 ml) heavy cream
Dash of freshly grated nutmeg
1 Tbsp chopped dill
A few sage leaves, chopped
2 small leeks, white part only, finely chopped
1 shallot, finely chopped
1 egg white, lightly beaten with a fork

Preheat the oven to 400°F (200°C) and butter a 10-inch quiche mold (quiche molds have higher sides than regular tart molds).

To prepare the watercress, start by cutting off the leaves and discarding the longer stems. Make sure to wash it a few times until the water is clear to completely remove the dirt. Dry the cleaned watercress in a salad spinner.

In a saute pan, heat 2 tablespoons of the oil over medium heat. Add the watercress and saute for about 3 minutes, stirring until soft. Transfer to a colander and squeeze out the excess water between your fingers. Set the pan aside to use later.

Finely chop the watercress and set aside.

In a pot, heat 3/4 cup of the milk with the bay leaf and a pinch of sea salt and pepper. When just beginning to simmer, add the salmon and poach it for 3 minutes. Remove from heat, cover, and let infuse for 10 minutes. Remove the salmon and crumble it into a bowl, making sure to discard the bones; set aside.

In a bowl, beat the eggs with the cream and the remaining ¼ cup milk. Season with sea salt and pepper and add the nutmeg, dill, and sage; set aside.

In the same saute pan you used for the watercress, heat the remaining 2 tablespoons oil over medium heat. Add the leeks and shallot and cook for about 5 minutes without browning, stirring until soft. Remove from heat and stir in the watercress; set aside.

Roll and cut the dough (recipe next page) to fit inside the mold. Arrange the dough inside the mold and using a fork, make small holes at the bottom.

Prebake the crust for 10 minutes (instructions under "Kitchen Tip" at the end of this article). Remove the parchment paper and weights and brush the crust with the egg white. Return to the oven and bake for 5 more minutes. Add the vegetables and crumbled salmon to the crust and pour the egg batter over the top.

Bake the quiche for 30 to 35 minutes (20 minutes if you're making individual quiches), or until the top is golden and the egg flan is set. Let rest for 10 minutes before cutting; serve with a green salad.