HOT SMOKED TROUT, SPINACH AND TOMATO QUICHE

SERVES 6

PREP AND COOK: 1 HOUR, 30 MINS 2 sheets frozen shortcrust pastry,

just thawed

2 tblsps finely grated parmesan

Mixed salad leaves, to serve

FILLING

1 onion, finely chopped

2 cloves garlic, crushed

100g baby spinach leaves

350g packet hot smoked trout, skin

and bones removed, flaked

½ cup finely grated parmesan

3 eggs

¾ cup pure cream

1 tblsp horseradish cream

½ x 320g punnet mixed mini tomatoes,

halved 1 Grease a 25cm round x 3½cm deep, loose-base flan tin (base 23cm). 2 Place one pastry sheet on a clean bench. Sprinkle evenly with 1 tblsp parmesan. Top with remaining pastry sheet, at opposite angle to form a star. Sprinkle with remaining parmesan. 3 Roll out pastry large enough to line base and side of tin. Ease pastry into tin. Trim ½cm above the edge to allow for shrinkage. Prick base lightly with a fork. Place on an oven tray. Line pastry with baking paper. Fill with dried beans or rice. 4 Cook in a moderate oven (180°C) for 15 minutes. Remove paper and beans. Cook for a further 10 to 15 minutes, or until golden brown. Remove from oven and let cool. 5 Meanwhile, make filling. Heat an oiled, large, non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add spinach. Stir until wilted. Cool. 6 Spread spinach mixture over pastry base, then top with trout. Sprinkle with parmesan. 7 Whisk eggs, cream and horseradish in a large jug. Season with pepper. Pour into pastry case. Arrange tomatoes over the top. 8 Cook in a moderate oven (180°C) for about 40 to 45 minutes, or until filling is firm to touch. Remove. Stand for 15 minutes before removing from tin. 9 Cut quiche into wedges and serve with salad leaves.