Trout quiche

Courtesy Chef Jackie Cameron

*Makes two medium-sized quiches

Photo by Karen Edward’s Photography
082 441 7429 / [email protected] /



  • 4whole Eggs, beaten
  • ¾ cup Cream
  • ¾ cup Milk
  • 45ml Fennel, chopped
  • 35gr Butter
  • 280gr Onions, chopped
  • 105gr Carrots, chopped
  • 35ml Gherkins, chopped
  • 42ml Capers, chopped
  • 45ml Fennel, chopped
  • 350gr cooked Trout, shredded
  • Salt and Pepper


Ingredients for pastry
  • 180gr Mashed Potatoes
  • 330g Cake Flour
  • 157.5gr Butter, chilled and cubed
  • 2 whole Eggs
  • 15ml Cold Water
  • 50ml Fennel, chopped
  • 1 Egg Yolk
  • 40gr Parmesan/ Pecorino, grated


  • 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.