adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Smoked trout and pea quiche
0 Likes
Prep Time:
50 minutes
Cook Time:
70 minutes
Total Time:
120 minutes
Elevate your picnic game with a smoked trout and pea quiche.
Ingredients:
  • 1 sheet (25cm) ready-rolled shortcrust pastry
  • 20g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g hot smoked trout, flaked
  • 120g pea
  • 3 eggs, lightly whisked
  • 185ml cream
  • 20.00 ml finely chopped dill
  • Baby rocket leaves, to serve
Instructions:
  • Preheat your oven to 200°C to create the perfect cooking environment.
  • Prepare a 15cm x 5cm fluted tart tin with removable base by lining it with pastry, trimming any excess. Chill in the fridge for 30 minutes.
  • Line pastry with baking paper and add pastry weights. Bake for 10 minutes until golden. Remove paper and weights, then bake for an additional 10 minutes to achieve desired color. Lower oven temperature to 160°C.
  • In a medium frying pan, gently melt the butter over low heat. Add the onion and garlic, and cook, stirring occasionally, until the onion is softened, about 5 minutes. Remove from the heat.
  • Mix the onion mixture, trout, and peas in a bowl. Spread the mixture at the bottom of the pastry case. In a separate bowl, whisk together eggs, cream, and dill. Pour this mixture over the onions. Bake for 45-50 minutes until just set. Serve warm or at room temperature with baby rocket leaves, if desired.

Similar Recipes