Smoked Trout and Pea Quiche

From the May issue of Home Beautiful

Spoil your family with this tart bursting with fresh flavours


Smoked Trout and Pea Quiche 

Serves 4 – 6 


  • 350g whole hot smoked trout 
  • 2 tbsp olive oil 
  • 2 small leeks, white part only, thinly sliced 
  • 2 cloves garlic, crushed 
  • 5 eggs 
  • 300ml pure cream 
  • 1 tbsp Dijon mustard 
  • 12 sheets filo pastry 
  • 85g butter, melted 
  • ½ cup grated vintage cheddar 
  • 2 tbsp dill tips 


  1. Peel and discard head from trout. Remove flesh from the bones and flake into large pieces. You should have about 200g meat. Set aside. 
  1. Heat oil in a medium, non-stick frying pan over medium heat. Add leek and garlic and cook, stirring for 5 minutes, or until soft. Remove pan from the heat.   
  1. Whisk together eggs, cream and mustard until combined. Season. 
  1. Grease a 25cm x 3 ½cm deep, fluted flan tin with removeable base. Place tin on an oven tray. Take 6 sheets of filo and layer atop one another, brushing each sheet with butter as you go. Line tin with layered sheets, pressing into edges with a folded double thickness of pastry. Allow long end of filo to overhand sides.  
  1. Cover with plastic wrap to prevent filo from drying out. Repeat with remaining 6 sheets and butter, and place in tin in the opposite direction. Spread leek mixture over the base of the pastry. Arrange trout on top. Sprinkle with cheese and 1 tablespoon of dill.  
  1. Pour over egg mixture. Sprinkle with peas and remaining dill. Season. Bake at 180 for about 55 minutes to 1 hour, or until set in the middle. Lay a sheet of foil over the top of quiche after 40 minutes to prevent filo from overbrowning.  
  1. Cool for 20 minutes before removing from tin. Serve warm or at room temperature.  

For more delicious recipes, pick up a copy of our May issue, on sale now in selected newsagents and supermarkets or buy online here today!

Home Beautiful May Issue

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