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.