Indulge in the timeless elegance of our trout quiche, a symphony of flavours and textures baked into a buttery, flaky crust, topped with toasted flaky almonds.

Method

Step 1

Sieve together the flour and sugar then rub in the butter to form a breadcrumb-like consistency. Add a beaten egg and mix to a firm dough. Cover with cling film and put in the fridge to rest the pastry for an hour.

Step 2

While the pastry is chilling, make the filling. Half-fill a saucepan with cold water and the juice of one lemon. Bring to a simmer and add the trout. Poach the fillets over a gentle heat for approximately eight minutes. Once cooked, remove the skin and flake the flesh.

Step 3

Next, over a medium heat, gently melt the butter then add the finely chopped leeks; sweat for approximately ten minutes until soft. Set aside to cool.

Step 4

Preheat the oven to 190°C/375°F/gas mark 5. Grease a fluted nine inch round (23cm) fluted tart dish/tin with butter. On a lightly floured surface, roll out the chilled pastry large enough to slightly over-hang the tin. Gently press the pastry into the base and sides then trim away the excess. Prick the pastry all over the base with a fork to prevent it from rising and bake blind for 15 minutes.

Step 5

Meanwhile, beat the eggs with the cream then combine with the cooked leeks and the flaked trout. Add the chopped parsley and season to taste. Pour the mixture into the pastry and cook for 15 minutes. Remove from the oven and scatter over the almonds. Return to the oven and bake for a further 15 minutes. Once cooked serve with a green salad.