Hot Smoked Trout, Spinach and Tomato Quiche

Serves 6, Prep and Cook: 1 hour, 30 mins

2 sheets frozen shortcrust pastry,

partially thawed

2 tblsps finely grated parmesan Mixed salad leaves, to serve

FILLING

1 tblsp olive oil

1 onion, finely chopped 2 cloves garlic, crushed 100g baby spinach leaves 350g packet Goulburn River 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 350g punnet medley tomatoes, halved

1 Grease a 25cm round x 3½cm deep, loose-base flan tin (base measures 23cm).

2 Place one pastry sheet on a clean bench. Sprinkle evenly with 1 tblsp parmesan. Top with remaining pastry sheet, at the 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 (180C) for 15 minutes. Remove paper and beans. Cook for a further 10 to 15 minutes, or until golden brown. Remove. Cool.

5 Meanwhile, make filling. Heat oil in a 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. Top with fish.

Sprinkle with parmesan.

7 Whisk eggs, cream and horseradish in a large jug. Season with pepper. Pour into pastry case. Arrange tomatoes, cut-side up, over the top.

8 Cook in a moderate oven (180C) 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. Serve with salad leaves.