Impress your friends by bringing this smoked trout and pea quiche with to your next picnic.
- Preheat oven to 200°C.
- Line a 15cm (base measurement) x 5cm fluted tart tin with removable base with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
- Cover pastry base with baking paper and fill with pastry weights. Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden. Reduce oven to 160°C.
- Meanwhile, melt the butter in a medium frying pan over low heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until onion is soft. Remove from heat.
- Combine onion mixture, trout and peas in a bowl. Arrange the onion mixture in the base of the pastry case. Whisk the eggs, cream and dill together in a bowl. Pour over the onion mixture. Bake for 45-50 minutes or until just set. Serve warm or at room temperature with baby rocket leaves, if desired.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set