Trout Quiche

 Trout Quiche

When I started at Hartford House trout quiche - with rich, flaky fennel-butter pastry - featured as a side dish to a fish main course. How food has changed over the years! Although culinary trends may have evolved nothing beats a quiche made with love and care. This dish screams savoury richness.

Filling

Makes: 2 Medium Sized Quiches

Ingredients:

  • 4 whole Eggs, beaten
  • ¾ cup Cream
  • ¾ cup Milk
  • 45ml Fennel, chopped
  • 35gr Butter
  • 280gr Onions, chopped
  • 105gr Carrots, chopped
  • 35ml Gherkins, chopped
  • 42ml Capers, chopped
  • 45ml Fennel, chopped
  • 350gr cooked Trout, shredded
  • Salt and Pepper

Method:

  1. Make the custard by whisking the eggs, cream, milk and fennel together. Set aside.
  2. In a pan heat the butter, add the onions and carrots, sauté.
  3. When cooked place in a large mixing bowl, add the gherkins, capers, fennel and trout. Mix well.
  4. Add the custard, and taste for seasoning
  5. Cover and set aside.

Pastry

Ingredients:

  • 180gr Mashed Potatoes
  • 330g Cake Flour
  • 157.5gr Butter, chilled and cubed
  • 2 whole Eggs
  • 15ml Cold Water
  • 50ml Fennel, chopped

EXTRA:

  • 1 Egg Yolk
  • 40gr Parmesan/ Pecorino, grated

Method:

  1. In a large bowl combine the mashed potatoes and flour.
  2. Using your finger tips work in the butter, not over working the pastry.
  3. Whisk the eggs, water and fennel together.
  4. Make a well, pour in the liquid and cut the liquid within the flour to form a dough. Bring together.
  5. Wrap the pastry and place in the fridge to rest for at least 2 hours.
  6. Line the quiche tin and prick with a fork.
  7. Place back into the fridge and allow to rest.
  8. Blind bake at a 180°C for 15 minutes then turn down the heat to 160°.
  9. Place the filling inside the base, top with the grated cheese and bake for 30 minutes at a 160°.

Please post your comments and any food-related questions below.
I look forward to hearing from you.