Trout quiche with puff pastry

Ingredients for 1 servings:

• 300 g smoked trout fillet(s)
• 1 bunch of spring onions
• ½ bunch of dill
• 250 g sour cream
• 5 m.-sized eggs
• 1 garlic clove(s) (or 2)
• salt and pepper, pepper
• 1 pack of puff pastry, round slices
• 1 lemon(s) (organic), sliced
• n. B. Dill, some stems of it
• n. B. Trout(s) – Caviar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut the trout fillets into small pieces. Trim and wash the spring onions, pat dry, and cut into rings. Rinse the dill, shake it dry, pluck the dill tips from the coarse stems, and chop finely. Whisk the sour cream and eggs until smooth. Peel the garlic, finely chop, and crush with a little salt. Add the dill to the sour cream and egg mixture. Season generously with salt and pepper. Preheat the oven to 200°C (400°F). Place the puff pastry, without baking paper, in a 26 cm tart pan. Prick several times with a fork, and fold the edges in slightly. Arrange the trout fillet pieces and spring onions on the base and pour the sour cream and egg mixture over them. Bake the quiche in the preheated oven for about 40 minutes. Garnish with a few halved lemon slices, dill stalks, and trout caviar to serve. Delicious warm or cold.