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.

Quiche trout 1


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

Quiche trout 4


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 too 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 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.

Quiche trout 2


Marina said...
May 15, 2012 at 7:31 PM  

Beautiful and delicious!

Kelly | Eat Yourself Skinny said...
May 15, 2012 at 7:40 PM  

What a fabulous recipe, this looks absolutely delicious!! :)

Jasna Varcakovic said...
May 15, 2012 at 10:12 PM  

Combination of flavours is are photos!

Maliha Sassin said...
May 19, 2012 at 11:35 AM  

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

Cooking Rookie said...
May 21, 2012 at 9:10 PM  

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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