Leek and Smoked Trout Quiche Recipe

Ingredients:

• 1 pre-made shortcrust pastry
• 2 large leeks, chopped
• 1 smoked trout
• 3 eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup grated parmesan cheese
• 1 tablespoon butter, for sautéing leeks

Instructions:

1. Preheat the oven to 375°F (190°C)
2. Heat butter in a non-stick pan and sauté the leeks for about 10 minutes until softened. Remove from the heat and let them cool.
3. Roll out your pre-made shortcrust pastry and place it in a 9-inch pie pan. Use a fork to poke some holes in the bottom of the crust.
4. Flake the smoked trout and add it to the cooled leeks. Mix well and then spread the mixture evenly over the bottom of the pastry shell.
5. Cream the eggs, heavy cream, salt, pepper, and paprika in a mixing bowl. Beat until it’s well blended, and then pour the mixture into the pie pan.
6. Sprinkle grated parmesan cheese on top of the quiche filling.
7. Bake for 30-40 minutes until the crust is golden and the filling is set.
8. Remove from the oven and let it cool for 10 minutes before serving.

Verdict:

This Leek and Smoked Trout Quiche is a delicious and sophisticated dish that’s perfect for brunch or dinner. The combination of the creamy, savory filling and the smoky fish make it a crowd-pleaser that’s sure to satisfy. Serve it with a side salad to add some greens to your plate.

Serving Suggestions:

• Serve slices of quiche alongside a fresh arugula salad dressed with a simple vinaigrette and some crusty bread.
• Serve it warm or chilled, either way it’s delicious.
• It also makes for great leftovers – just slice and store in the fridge for up to 2-3 days.