Hot Smoked Trout and Tarragon Quiche
A simple and versatile hot smoked quiche which goes brilliantly with new potatoes or a spicy tomato salad.
Another recipe by Sian @recipebreakout
Serves 3-4
Ingredients:
125g of hot smoked trout
4 free range eggs
100g of mature cheddar
100g of gruyere
100ml of double cream
1 small onion
Small bunch of fresh tarragon
A knob of butter
320g of shortcrust pastry
Method
Blind bake the pastry for 20 mins at 180C.
Chop the onion into small pieces and sweat in a pan with a nob of butter and a pinch of salt.
Beat the eggs and stir in the cream, cheese, onion and chopped tarragon and pour on the pastry. Bake at 180C for approximately 25 minutes until the quiche filling is golden brown and set.
