Smoked trout and pea quiche

title="Smoked trout and pea quiche"
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(8) Rate it

• 0:50 Prep


• 1:10 Cook


• 
  6 Servings


• Capable cooks

Impress your friends by bringing this smoked trout and pea quiche with to your next picnic.

Featured in
Picnic recipes, French recipes

Ingredients

• 1 sheet (25cm) ready-rolled shortcrust pastry


• 20g butter


• 1 brown onion, finely chopped


• 2 garlic cloves, crushed


• 300g hot smoked trout, flaked


• 3/4 cup (120g) fresh peas or frozen peas


• 3 eggs, lightly whisked


• 3/4 cup (185ml) thin cream


• 1 tablespoon finely chopped dill


• Baby rocket leaves, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 200°C.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Line a 15cm (base measurement) x 5cm fluted tart tin with removable base with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Cover pastry base with baking paper and fill with pastry weights. Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden. Reduce oven to 160°C.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Meanwhile, melt the butter in a medium frying pan over low heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until onion is soft. Remove from heat.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Combine onion mixture, trout and peas in a bowl. Arrange the onion mixture in the base of the pastry case. Whisk the eggs, cream and dill together in a bowl. Pour over the onion mixture. Bake for 45-50 minutes or until just set. Serve warm or at room temperature with baby rocket leaves, if desired.
  
  
  

• Low carb


• Low kilojoule


• Low sugar


• Vegetarian

Nutrition

• 1608 kj

  Energy




• 27g

  Fat Total




• 13g

  Saturated Fat




• 2g

  Fibre




• 18g

  Protein




• 200mg

  Cholesterol




• 777.8mg

  Sodium




• 5g

  Carbs (sugar)




• 16g

  Carbs (total)

All nutrition values are per serve

• Author: Sarah Hobbs


• Image credit: Steve Brown


• Publication: Notebook:

Source: taste.com.au