Trout, spring onion and wild garlic quiche

Trout, spring onion and wild garlic quiche

Wild garlic gives this creamy quiche a delicate fragrance that lifts the oily trout beautifully. The perfect spring lunch dish to share with friends.

Trout, spring onion and wild garlic quiche

Make the most of ramson season with more wild garlic recipes.

  • Serves icon Serves 4-6
  • Time icon Hands-on time 30 min, plus chilling and cooling. Oven time 1 hour 15 min

Wild garlic gives this creamy quiche a delicate fragrance that lifts the oily trout beautifully. The perfect spring lunch dish to share with friends.

Make the most of ramson season with more wild garlic recipes.

Nutrition: Per serving (for 6)

Calories
724kcals
Fat
54g (31g saturated)
Protein
21g
Carbohydrates
38g (1.9g sugars)
Fibre
2.2g
Salt
0.9g

Ingredients

  • 300g plain flour, plus extra to dust
  • 1 tbsp fennel seeds
  • 160g salted butter, chilled and chopped
  • 1 medium free-range egg, beaten
  • 60ml ice-cold water

For the filling

  • 240g trout fillets
  • 150ml double cream
  • 20g wild garlic (see tips)
  • 5 medium free-range eggs
  • 150g crème fraîche
  • 1 tsp wholegrain mustard
  • 4 spring onions, finely sliced

Specialist kit

  • 20cm round deep cake tin
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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.
  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.

Nutrition

Calories
724kcals
Fat
54g (31g saturated)
Protein
21g
Carbohydrates
38g (1.9g sugars)
Fibre
2.2g
Salt
0.9g

delicious. tips

  1. Easy swaps If you can’t find any wild garlic, use another soft herb such as chives or dill.

Buy ingredients online

Recipe By

Emily Gussin

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