Breakfast/ Fish & Seafood

Smoked Rainbow Trout and Mushrooms Quiche

Perfect for picnics, parties, or family suppers, this tasty quiche celebrates a timeless combination: cheese, smoked trout, and mushrooms. The ingredients in this light but richly flavored quiche perfectly complement the melt-in-the-mouth pastry, which is made with potatoes.

Smoked Rainbow Trout and Mushrooms Quiche

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  • For the pastry:
  • 1 floury potato, about 4 oz, roughly diced
  • 2 cups plain (all-purpose) flour, sifted
  • 1/2 cup butter, diced
  • 1 small egg, beaten
  • about 2 tsp chilled water
  • For the filling:
  • 10 oz hot smoked trout, flaked
  • 2 cups mushrooms, roughly chopped
  • 1 onion, finely chopped
  • 2 Tbsp butter
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 3 eggs
  • 1/2 cup grated Gruyère cheese
  • Salt and freshly ground black pepper, to taste



To make the pastry:


cook the diced potato in a pan of lightly salted boiling water for about 15 minutes, or until tender.


Drain well through a colander and return the potato to the pan.


Mash until smooth and set aside to cool while you make the pastry.


Place the flout in a large bowl and rub or cut in the butter until the mixture resembles fine breadcrumbs.


Beat in the potatoes and egg. Bring the mixture together, adding chilled water if needed.


Roll out the pastry on a lightly floured surface and use to line a deep 9in round, loose-based, fluted flan tin (quiche pan).


Chill for 1 hour.


Position a rack in the lower third of an oven and preheat to 400ºF.


To make the filling:


roughly chop the smoked trout into bitesize pieces and set aside.


Heat the butter in a large, deep frying pan and add the onions and mushrooms.


Cook slowly, stirring occasionally for about 7-10 minutes.


Mix with smoked trout and put it into the prepared pastry shell.


In a bowl, combine the cream, milk, and.


Using a whisk or fork, beat until well blended.


Stir in some of the cheese and season with salt and black.


Pour into the pastry shell and sprinkle the top lightly with remaining cheese.


Bake until the custard is set and the tip of a knife inserted into the center of the custard comes out clean 35-40 minutes.


Remove from the oven and let stand for several minutes before serving.

Spring flowers in red tea pot
Tomatoes and smoked rainbow trout and mushrooms quiche

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  • Reply
    May 15, 2012 at 11:31 pm

    Beautiful and delicious!

  • Reply
    Kelly | Eat Yourself Skinny
    May 15, 2012 at 11:40 pm

    What a fabulous recipe, this looks absolutely delicious!! 🙂

  • Reply
    Jasna Varcakovic
    May 16, 2012 at 2:12 am

    Combination of flavours is awesome…so are photos!

  • Reply
    Maliha Sassin
    May 19, 2012 at 3:35 pm

    Your blog is one of the best blogs.
    I would like to come back again.
    I am sure of that you are also glad to help every other.
    Thank you for sharing!
    Various Cooking Recipe

  • Reply
    Cooking Rookie
    May 22, 2012 at 1:10 am

    I just saw this quiche on RecipeNewZ. It's gorgeous! I love trout – it's my favorite fish these days. I am just sitting trying to imagine the taste of this quiche… It's a must try! And the photos are so gorgeous with that cute little red kettle in the background :-). Wonderful, wonderful post! Thanks for sharing 🙂

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