Smoked ocean trout ri­cotta quiche

Fairlady - - HEALTHY EATING -

Serves 6 Prep time and bak­ing: 1 hr 20 min (+re­frig­er­a­tion and cool­ing)

• 1½ cup (150g) gluten-free plain flour

• 1/3 cup (35g) quinoa flour

• 125g but­ter, chopped

• 2/3 cup (120g) sour cream

• 4 eggs

• 1 cup (250ml) milk

• 1 tbsp dill sprigs

• 150g fresh ri­cotta cheese

• 100g smoked ocean trout or salmon

• 2 green onions (green shal­lots), chopped

• 2 tea­spoons drained baby capers

• 250g oven-roasted truss toma­toes, baby spinach leaves and ex­tra dill sprigs, to serve

1. In a pro­ces­sor, blend to­gether flours, but­ter and salt (to taste) . Add sour cream and pulse un­til the mix­ture just comes to­gether. Turn onto a board, shape into a flat rec­tan­gu­lar disc and wrap in cling­film. Freeze for 15 min­utes.

2. Mean­while, pre­heat oven to 180°C (160°C fan-forced). Roll pas­try be­tween two sheets of bak­ing pa­per un­til large enough to line a 20x30 cm loose-based flan tin. Re­move pa­per, ease pas­try into the tin and trim. Place the tin on an oven tray, line pas­try with bak­ing pa­per, fill with rice and bake blind for 15 min­utes. Re­move pa­per and rice, bake a fur­ther 10 min­utes or un­til browned lightly. Leave to cool for 10 min­utes.

3. Lightly beat the eggs and milk in a bowl; sea­son well with salt and freshly ground black pep­per.

4. Sprin­kle dill onto the pas­try case. Place small spoon­fuls of ri­cotta and pieces of trout on the cas­ing and sprin­kle with onion and capers. Pour egg mix­ture slowly into case. Place toma­toes on a sep­a­rate small tray.

5 Bake the quiche and toma­toes for about 10 min­utes or un­til the toma­toes are just soft­ened. Re­move toma­toes and bake the quiche for a fur­ther 20 min­utes or un­til just set in cen­tre.

6. Serve the quiche sprin­kled with baby spinach leaves and ex­tra dill, if de­sired, with the toma­toes on the side.

Pas­try suit­able for freez­ing. Not suit­able for mi­crowav­ing.

SMOKED OCEAN TROUT RI­COTTA QUICHE For a sweet ver­sion of this pas­try, add ¼ cup (40g) pure ic­ing sugar to the flour and seeds scraped from 1 vanilla bean. Test Kitchen tips:

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