John Myers
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Trout and Leek Quiche
The perfect trout and leek quiche recipe with a picture and simple step-by-step instructions.
Dough:
- 250 g Spelled flour type 630
- 125 g Butter
- 5 tbsp Water
- 1 tsp Salt
Covering:
- 200 g Mildly smoked trout fillet
- 125 ml Milk
- 200 g Leek
- 1 tbsp Rapeseed oil
- 200 g Creme fraiche Cheese
- 200 g Sour cream
- 3 Eggs
- Fresh dill
- Telly cherry pepper
- Freshly grated nutmeg
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 200 g Grated Emmental
- Parchment paper
Dough:
- Knead a dough out of flour, butter, water and salt and let it rest!
Covering:
- Meanwhile, cut up the trout and debark. Let the trout soak in the milk until you use it.
- Cut the leek into rings, wash and sweat in a tablespoon of rapeseed oil.
Dough: Preheat the oven to 200 degrees!
- Wet the baking paper and place in a tart pan. Press in the prepared dough with the edge.
Covering:
- Scatter some grated cheese on the bottom, then strain the fish and collect the milk. Spread the fish with the leek on the cheese. Some more cheese.
- Now mix the fish milk with creme fraiche, sour cream, eggs, pepper, nutmeg, garlic pepper, seasoned salt and dill. Pour over the fish and finally spread the rest of the cheese over it!
- Bake the quiche in the preheated oven for about 30-35 minutes. Then take it out of the oven and let it cool for about 10 minutes! Then serve with a green salad!
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