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:
- Make the custard by whisking the eggs, cream, milk and fennel together. Set aside.
- In a pan heat the butter, add the onions and carrots, sauté.
- When cooked place in a large mixing bowl, add the gherkins, capers, fennel and trout. Mix well.
- Add the custard, and taste for seasoning
- 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:
- In a large bowl combine the mashed potatoes and flour.
- Using your finger tips work in the butter, not over working the pastry.
- Whisk the eggs, water and fennel together.
- Make a well, pour in the liquid and cut the liquid within the flour to form a dough. Bring together.
- Wrap the pastry and place in the fridge to rest for at least 2 hours.
- Line the quiche tin and prick with a fork.
- Place back into the fridge and allow to rest.
- Blind bake at a 180°C for 15 minutes then turn down the heat to 160°.
- Place the filling inside the base, top with the grated cheese and bake for 30 minutes at a 160°.
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