Trout quiche

Ingredients for 4 servings:

• 200 g wheat flour type 405
• 20 g yeast
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp oil
• 125 ml water
• Fat for the mold
• Flour for the work surface
• 2 smoked trout fillets
• 4 eggs
• 200 g crème fraîche
• 6 tbsp cream
• 1 bunch of dill
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Prepare a smooth yeast dough from the ingredients. Wrap in foil and let rest for 15-30 minutes. Roll out the dough thinly on a lightly floured surface and place in a greased springform pan or tart pan (26 cm diameter). Pull up the edges. Cut the fish into small pieces with a fork. Mix the crème fraîche, cream, and eggs, add the finely chopped dill, and season with salt and pepper. Mix in the chopped trout and spread everything over the dough base. Bake in a preheated oven on the bottom rack at 225°C (top/bottom heat) for 25 minutes, until the edges are light brown. If necessary, cover with aluminum foil before the end of the baking time.