Smoked Rainbow Trout and Mushrooms Quiche

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.