Trout quiche

Courtesy Chef Jackie Cameron

*Makes two medium-sized quiches

Photo by Karen Edward’s Photography
082 441 7429 / [email protected]
www.karenephotographysa.com / www.midlandsphotographers.wordpress.com

Ingredients

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.

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 2hours
Line the quiche tin and prick with a fork
Place back into the fridge and allow to rest
Blind bake at 180°C for 15minutes then turn down the heat to 160°C, remove the beans/rice, seal with the extra egg yolk. Place back into the oven for 10minutes
Place the filling inside the base, top with the grated cheese and bake for 30 minutes at a 160°C or until cooked.