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Smoked Trout Quiche

Prep Time:

45 Minutes

Cook Time:

30 Minutes






Pie Crust:

  • 250g Flour

  • 120g cold butter

  • 1 egg

  • Pinch salt


  • 300g hot-smoked trout (flaked) or 200g hot-smoked trout (flaked) & 100g cold-smoked trout (cut into small pieces)

  • 200g cream

  • 2 Apples (peeled and finely sliced)

  • 2-3 Leeks (washed and cut into slices)

  • 4 eggs

  • Salt & pepper to taste

  • 1 Tbsp butter


Pie crust:

  • Mix all ingredients together and cool in fridge for 30 min.

  • Roll out the dough and push into a 26 cm pie form. 

  • Blind bake at 200 C for 15 min.


  • Braise the apples (roughly 2 min) and put to the side.

  • Cook the leeks in same pan as the apples (roughly 5 min), once cooked, remove from heat and add the trout.

  • Combine cream, eggs and salt and pepper.

  • Spread the trout and leeks onto the pie crust and then pour over the cream and egg mixture.

  • Lay out the apple slices in a nice circle on top.

  • Bake for 30 min in preheated oven at 180 degrees C.

  • Serve with a fresh green salad.

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