Cooks playground - Smoked Trout Quiche

Smoked Trout Quiche A buttery shortcrust pastry filled with silky onions, garlic, smoked salmon, creamy eggs, cheese and a little mustard magic. Elegant enough for lunch guests, easy enough for a lazy Sunday, and absolutely delicious warm or cold. Shortcrust Pastry Ingredients • 250 grams all-purpose flour • 125 grams cold unsalted butter, cut into cubes • ½ teaspoon fine salt • 1 egg yolk • 2 to 4 tablespoons ice-cold water Method 1. Place the flour and salt into a bowl. 2. Add the cold butter and rub it in with your fingertips until the mixture looks like breadcrumbs. 3. Add the egg yolk and mix lightly. 4. Add the ice-cold water, one tablespoon at a time, until the dough just comes together. 5. Do not overwork it. 6. Wrap and chill for 30 minutes. 7. Roll out and line a greased quiche tin. 8. Prick the base with a fork and blind bake at 180°C for 15 minutes. 9. Remove baking beans and bake for another 5 minutes until lightly golden. Filling Ingredients • 2 tablespoons butter • 2 onions, finely sliced • 2 garlic cloves, crushed • 2 tablespoons chopped fresh dill or fennel fronds • 200 grams smoked trout, torn into pieces • 4 eggs • 1 cup fresh cream • 1 cup grated cheese (cheddar, gruyère or a mix) • 1 tablespoon Dijon mustard • Salt • Black pepper • Method 1. Melt the butter in a pan and gently cook the onions until soft, sweet and buttery. 2. Add the garlic and cook for another minute. 3. Stir in the dill or fennel fronds and remove from the heat. 4. Spread the onion mixture over the baked pastry base. 5. Scatter over the smoked salmon pieces. 6. In a bowl, whisk together the eggs, cream, grated cheese and Dijon mustard. 7. Season lightly with salt and black pepper. 8. Pour the custard over the filling. 9. Bake at 180°C for 30 to 35 minutes until golden, set and just slightly wobbly in the centre. 10. Rest for 10 minutes before slicing. 11. Serve with a crisp green salad and something chilled in your glass. 12. TIP; I just love adding a few capers