HOT-SMOKED TROUT QUICHE
A perfect summer lunch or supper, the crisp spelt shortcrust encases a delicious smoked trout, seasonal pea and fennel frond filling.
Ingredients - serves 6
For the pastry
175g white spelt flour
75g salted butter, fridge cold
Cold water, to bind
For the filling
1 small onion, diced
75g frozen peas
125g hot smoked trout (I use chalk stream)
75g cream cheese
small handful fennel fronds
4 large free-range eggs
100ml double cream
Sieve the flour into a large bowl. Toss the block of butter in the flour and, coarsely grate into the flour, then rub in with your fingertips, just until the mix looks like coarse breadcrumbs.
Add just enough water to bring the pastry together and collect it into a ball with your hands, flatten into a round, wrap with clingfilm and place to rest in the fridge for 30 minutes. This will make the pastry much less elastic and easier to roll.
Roll out the pastry to 2-3mm thick and line a 23cm flan tin. Return to the fridge to rest for a further 30 minutes. Meanwhile preheat your oven to 180C.
Blind bake for approx. 20mins until golden brown and crisp.
Sweat the onion with a knob of butter and pinch of salt until softened. Add the peas for the final minute to thaw.
Place the onion and pea mix at the base of the pastry case, top with the trout flaked into small pieces and teaspoons of the cream cheese. Arrange the fennel fronds and add a generous amount of freshly ground black pepper, and sprinkle of fennel seeds if liked.
In a jug, beat the eggs and cream together with a fork, season with salt, then pour evenly over the filled pastry case.
Bake at 180C for approx. 25mins until the quiche filling is golden-brown and set.