Salmon and Spinach Quiche with Soy Milk
This pie crust is made flaky with rice flour and vegetable oil. The colorful medley of salmon, spinach and tomato is combined with soymilk-egg custard. Indulge in this hearty meal!
For the crust
|3 tablespoons (40ml)||vegetable oil|
|1 cup (150g)||rice flour|
For the filling
|1 (150g)||onion, diced (about 1 cup)|
|¼ cup (50g)||cooked spinach, chopped|
|⅓ cup (50g)||cooked salmon, separated into small pieces|
|¼ cup (60g)||cherry tomatoes, cut in half|
|2 (130g)||eggs, beaten|
|¾ cup (200ml)||soy milk|
|1½ teaspoons (5g)||rice flour|
|⅓ teaspoon (2g)||salt|
|Pepper to taste|
For the pie crust
Preheat the oven to 350°F (180°C). In a bowl, beat the eggs and vegetable oil. Add rice flour and knead. Form a ball. If too sticky, add more rice flour.
Dust the dough and place plastic wrap over the dough. Roll the dough into a circle a little larger than the quiche pan.
Fit the dough over the quiche pan and trim the excess.
Bake in the preheated oven for 25-30 minutes, or until slightly golden brown. After taking out the pie crust, adjust the oven to 390°F (200°C).
For the filling
In a skillet over medium high heat, sauté onions.
Add spinach and salmon
In a bowl, combine beaten eggs, soy milk, rice flour, salt, and pepper.
Place the filling onto the baked pie crust and pour the egg custard. Decorate using the cut tomatoes over the quiche.
Bake in the preheated oven for 20-25 minutes. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.