Trout and Leek Quiche

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.