Impress your friends by bringing this smoked trout and pea quiche with to your next picnic.
Ingredients
- 1 sheet (25cm) ready-rolled shortcrust pastry
- 20g butter
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 300g hot smoked trout, flaked
- 3/4 cup (120g) fresh peas or frozen peas
- 3 eggs, lightly whisked
- 3/4 cup (185ml) thin cream
- 1 tablespoon finely chopped dill
- Baby rocket leaves, to serve
Method
- Step 1Preheat oven to 200°C.
- Step 2Line 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.
- Step 3Cover 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.
- Step 4Meanwhile, 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.
- Step 5Combine 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.
- Low carb
- Low kilojoule
- Low sugar
- Vegetarian
Nutrition
1608 kj
Energy
27g
Fat Total
13g
Saturated Fat
2g
Fibre
18g
Protein
200mg
Cholesterol
777.8mg
Sodium
5g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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