Trout and Leek Quiche
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
1
- Ingredients
- 250 grams Puff pastry dough
- 3 sticks Leeks (750 g)
- 250 grams sour Whipped cream
- 200 milliliters Whipped cream
- 75 grams grated Cheese (such as Gruyere or Fontina)
- 4 eggs
- 200 grams Steelhead trout (without skin)
- salt
- peppers (freshly ground)
- Nutmeg
Preparation steps
1.
For the pastry: Preheat a convection oven to 200°C (approximately 390°F). Roll out the dough and place in the tart ring.
2.
For the filling: Rinse the leeks, halve lengthwise and slice on an angle. Heat the butter in a skillet and sauté the leeks until translucent, about 2-3 minutes. In a bowl, blend the sour cream with the heavy cream, cheese and eggs, and season generously with salt, pepper and nutmeg. Rinse the trout, pat it dry and cut into strips. Place the leeks and the trout on top of the pastry and pour over the cream and egg mixture. Bake until the quiche is golden brown and set, about 40-50 minutes. Serve hot or at room temperature.
