What a delightful and flavorful quiche recipe! The combination of trout, spring onion, and wild garlic is a match made in heaven. Here’s a recipe to make a delicious Trout, Spring Onion, and Wild Garlic Quiche:
Ingredients:
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup ice-cold water
- 1/4 teaspoon salt
For the filling:
- 1 pound trout fillet, skin removed and cut into 1-inch pieces
- 2 spring onions, thinly sliced
- 2 cloves wild garlic, finely chopped
- 2 cups grated Gruyère cheese
- 1/2 cup heavy cream
- 4 large eggs
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions:
- Make the crust: In a large bowl, combine the flour, butter, and salt. Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Roll out the crust: On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
- Prepare the filling: In a large skillet, heat a couple of tablespoons of oil over medium heat. Add the sliced spring onions and cook until they’re softened and lightly caramelized, about 5-7 minutes. Add the chopped wild garlic and cook for an additional minute.
- Add the trout: Add the trout pieces to the skillet and cook until they’re opaque and flake easily with a fork, about 3-4 minutes per side.
- Assemble the quiche: In a large bowl, whisk together the heavy cream, eggs, and a pinch of salt and pepper. Stir in the grated Gruyère cheese.
- Add the filling: Spread the cooked spring onion and wild garlic mixture evenly over the bottom of the crust. Top with the cooked trout pieces.
- Pour in the egg mixture: Pour the egg mixture over the filling, making sure to cover the entire surface.
- Bake the quiche: Bake the quiche for 35-40 minutes, or until the edges are golden brown and the center is set.
- Let it rest: Remove the quiche from the oven and let it rest for 10-15 minutes before slicing and serving.
Tips and Variations:
- Use fresh wild garlic instead of dried, if available.
- Add some diced bell peppers or mushrooms to the skillet with the spring onions for added flavor and texture.
- Use a different type of cheese, such as Cheddar or Parmesan, instead of Gruyère.
- Serve the quiche with a side salad or some roasted vegetables for a well-rounded meal.
Enjoy your delicious Trout, Spring Onion, and Wild Garlic Quiche!
