Trout, spring onion and wild garlic quiche

Method

1. Heat the oven to 200°C fan/gas 7. Roll out the pastry on a lightly floured work surface until about 5mm thick, then transfer to a deep 20cm round cake tin. It should come quite a way up the sides but not to the top – trim the pastry if needed to give a neat edge. Line with a sheet of scrunched up baking paper and fill with baking beans (or raw rice/lentils). Sit on a baking tray and blind bake for 20 minutes. Remove the beans (or rice/lentils) and paper and bake for another 5 minutes until the pastry is dry and sandy to the touch. Reduce the oven temperature to 180°C fan/gas 6.
2. While the pastry bakes, prepare the filling. Season the trout fillets with salt and put in small saucepan. Add the cream, then remove the stalks from the wild garlic and add them to the pan (reserving the leaves). Bring to a simmer over a medium heat, then cover and remove from the heat. Set aside for 10 minutes to cook through. Put the wild garlic leaves in a colander over the sink and pour over a kettle of just-boiled water to wilt. Leave to drain for 5 minutes, then squeeze out the excess water and roughly chop.
3. Lift the trout out of the cream, peel away and discard any skin, then flake into a small bowl. Discard the wild garlic stalks. In a large bowl, use a balloon whisk to beat the eggs (adding the reserved half egg from the pastry) with a good pinch of salt. Pour in the cream from the pan, add the crème fraîche and whisk to combine. Stir in the mustard, spring onions and chopped wild garlic leaves. Season with plenty of black pepper.
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4. Arrange the flaked trout in the pastry case, then pour over the egg mixture. Bake for 45-50 minutes until set and golden on top. Leave to cool in the tin for 15 minutes before serving warm or leave to cool completely.