Buckwheat Quiche Crust With Smoked Salmon and Zucchini

Buckwheat Quiche Crust
With Smoked Salmon and Zucchini Recipe

This buckwheat quiche crust with salmon and zucchini is one of my other smoked salmon and zucchini quiche recipes, that taste 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

Buckwheat Quiche 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 buckwheat 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 into 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!