- 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
- Peel and discard head from trout. Remove flesh from the bones and flake into large pieces. You should have about 200g meat. Set aside.
- 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.
- Whisk together eggs, cream and mustard until combined. Season.
- 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.
- 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.
- 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.
- Cool for 20 minutes before removing from tin. Serve warm or at room temperature.
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