Trout Quiche
Ingredients - Pastry
120g cake flour
70g butter, cubed
10ml lemon juice
3ml salt
1 egg yolk
About 45ml iced water
Filling
40ml butter
50ml dry white wine
100ml milk
Salt and pepper
30ml chopped parsley
2-3 leeks, finely sliced (about 150ml)
6 spinach leaves, finely shredded
250ml grated Cheddar cheese
Method
First make the pastry. Combine flour and salt with the help of a food processor. Add butter and pulse about five times until the mixture looks like fine breadcrumbs. Combine egg, lemon juice and water in a jug and add sufficient to the flour to form a ball. Chill for 30 minutes. Roll pastry out to fit a greased 20-22cm-quiche pan. FOR THE FILLING: Heat butter and sauté leeks and spinach until limp. Add trout and wine and cook for a few seconds, allow to cool. Add remaining ingredients and mix well. Turn into pie shell and bake at 190 degree for about 30 minutes until set.