Salmon, Broccoli and Asparagus Quiche ( Gluten-Free, Dairy- Free)
GLUTEN-FREE II NUT FREE II DAIRY FREE II SESAME FREE II SHELLFISH FREE II SOY FREE II NIGHTSHADE FREE
Here’s a great recipe for gluten- and dairy-free quiche. You would not know it was made without dairy, milk, or cheese. The gluten-free shortcrust pastry is light and crumbly without falling apart when you breathe. It is easy to make and doesn’t require many ingredients. This quiche is perfect for lunch or as an evening meal.
Notes on ingredients & substitutions
Milk
I used barista-style milk. It’s the only milk I drink and cook with. The other kinds of milk are far too watery to do anything with, apart from spilling down the sink. Barista milk is more heat stable and won’t curdle. I usually buy my milk from well easy. They made shopping for healthy free from food well easy. Take a look here. The prices are consistently cheaper than anywhere else. Use my code KAM10 at the checkout to get £10 off your first order with well easy.
Cheese
I don’t use cheese at all in my cooking. I haven’t used cheese in this recipe. Most vegan cheese you can buy contains questionable ingredients linked to cancer and can cause IBS-type symptoms and taste as if someone died in your mouth! The only cheese that I have tried is from a company called vegusto. It’s artisan cheese and much nicer than anything else I have tried. Take a look here.
If you have a cheese you like, add 50g to this recipe. I wouldn’t recommend adding nutritional yeast. Some say that it tastes cheesy. It doesn’t. It looks and tastes like fish food. ( not that I’ve eaten fish food.)
Cream
There are many plant-based creams on the market now; I made this quiche using elmlea plant-based cream and coconut collab cream. I preferred the elmlea cream as it was thinner. The coconut collab cream is delicious to whip as it’s thicker and great for piping.
Vegetables
Feel free to use any vegetable you prefer in this recipe.
Salmon
Omit the salmon if you don’t like fish and replace it with more vegetables instead. I used wild salmon that I got from lidl.
Flour
I used buckwheat flour in this recipe. I did use a gluten-free flour blend, but I preferred the taste and finish of the buckwheat flour. I found that making the pastry with GF flour tasted powdery and chalky, which I didn’t like. It’s a personal preference, but it’s your call. The pastry will be okay with either flour. However, for a nightshade-free diet, gluten-free brands often contain potato starch, so always read the labels, buckwheat flour will be your go to here.
Butter
Use a hard block vegan-based butter, like stork, flora or natruli. All of which can be found at the supermarket. I used half lard and half vegan butter, the traditional pastry method. You can use vegan butter and no lard. It’s your call. The lard helps to keep it short ( crumbly). I would not recommend using a soft spread either, as it contains to much water, and your pastry will end up soft and rubbery.
Ingredients
Tips & storage
The quiche will keep covered in the fridge for four days with cling film.
Roll out the pastry between 2 sheets of greaseproof or baking parchment, as it will be much easier to roll.
Always bake the pastry blind first to avoid a soggy bottom!
You can use dried lentils or baking beans that you can buy online. (I used dried lentils.)
Variations
Use any vegetables like peppers, mushrooms or onions, but pre-cook them first.
Add fresh herbs to the quiche, like parsley and tarragon.
.Use bacon instead of salmon if you prefer.
Makes 8 portions - 1.5 hrs prep & cooking time
Step by Step
Recipe
Pastry
125 g vegan butter cut into cubes ( or 1/2 lard 1/2 butter see notes)
250 g buckwheat flour
1 tsp xanthan gum
pinch salt
1 egg
5 tbsp cold water
Filling
80 ml cream ( plant based see notes)
20 ml milk (Plant based see notes)
3 medium eggs
salt/pepper
1 fillet salmon cooked and flaked
75 g asparagus spears uncooked
40 g broccoli blanched ( cooked in hot water for 30 seconds & refreshed in cold water.)
Method
Add the flour, xanthan gum, seasoning and butter to a food processor and blitz till it resembles fine bread crumbs ( should take a couple of minutes.)
Add the egg and the water and pulse till the dough starts to come together.
Tip the dough onto the countertop; it will be crumbly and may need more water. Add a tsp of water at a time till it forms a dough. Do NOT knead the dough. It needs to be treated gently.
Bring the dough together, and wrap it with cling film. Pop in the fridge to chill for 20 minutes.
While the pastry is chilling, cook the salmon in the oven for 10 minutes and blanch the broccoli.
Turn the oven to 180 degrees gas mark 6.
Take the dough from the fridge and cut it in half ( freeze the other half or make another quiche). Roll out the pastry in between 2 sheets of greaseproof paper.
Line an 8-inch loose-bottomed, fluted flan tin, easing the pastry into the base. I used this one.
Trim the pastry edges with scissors (save any trimmings), so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Line the tin with greaseproof paper and add the baking beans or lentils.
Bake for 20 minutes, take the beans out, then bake for 5 minutes on 180C/gas 6.
Whisk the milk and eggs with seasoning. Add the vegetables and salmon to the pastry case, pour over the cream and egg mixture and top with asparagus.
Bake for 45 minutes in the middle of the oven till set and golden brown.
Once cooked, leave to cool slightly before cutting and serving.
Food shopping tips
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This blog contains affiliate links, which means I may receive a commission if you make a purchase using the links. I have personally vetted and used all the products that I recommend.
Is cooking for your allergies and intolerances challenging? I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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