Recipe Smoked trout and pea quiche : Practical and Delicious

Recipe Smoked trout and pea quiche : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Smoked trout and pea quiche. You are currently reading Recipe Smoked trout and pea quiche : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Smoked trout and pea quiche requires 50m, cook 1h 10m and serve 6. Caution: allergy Contains gluten, milk, fish, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Impress your friends by bringing this smoked trout and pea quiche with to your next picnic.

Ingredients:

10 Ingredients

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  1 sheet (25cm) ready-rolled shortcrust pastry
  
  
  


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  20g butter
  
  
  


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  1 brown onion, finely chopped
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  300g hot smoked trout, flaked
  
  
  


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  3/4 cup (120g) fresh peas or frozen peas
  
  
  


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  3 eggs, lightly whisked
  
  
  


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  3/4 cup (185ml) thin cream
  
  
  


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  1 tbsp finely chopped dill
  
  
  


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  Baby rocket leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C.
  
  
  


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  Step 2
  
  
  
  
  Line a 15cm (base measurement) x 5cm fluted tart tin with removable base with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
  
  
  


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  Step 3
  
  
  
  
  Cover pastry base with baking paper and fill with pastry weights. Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden. Reduce oven to 160°C.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, melt the butter in a medium frying pan over low heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until onion is soft. Remove from heat.
  
  
  


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  Step 5
  
  
  
  
  Combine onion mixture, trout and peas in a bowl. Arrange the onion mixture in the base of the pastry case. Whisk the eggs, cream and dill together in a bowl. Pour over the onion mixture. Bake for 45-50 minutes or until just set. Serve warm or at room temperature with baby rocket leaves, if desired.
  
  
  

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