Trout quiche with spring vegetables

Name: Trout quiche with spring vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 250 g Flour; 125 g Butter; 5 Eggs (size M); 7-10 Tbsp Salt; 250 g Carrots; 1 collar Wild garlic; 1 collar Dill; 250 g Schmand; 100 ml Milk; 7-10 Tbsp white pepper; 1 collar Spring onions; 200 g trout fillet, without skin; 1-2 TABLESPOONS Lemon juice; 1 jar (25 g) Trout caviar; 7-10 Tbsp Grease; 7-10 Tbsp Flour; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

250 g Flour
125 g Butter
5 Eggs (size M)
7-10 Tbsp Salt
250 g Carrots
1 collar Wild garlic
1 collar Dill
250 g Schmand
100 ml Milk
7-10 Tbsp white pepper
1 collar Spring onions
200 g trout fillet, without skin
1-2 TABLESPOONS Lemon juice
1 jar (25 g) Trout caviar
7-10 Tbsp Grease
7-10 Tbsp Flour
baking paper

Directions

1
Knead the flour, butter in flakes, 1 egg, salt and 2 tablespoons of cold water into a smooth dough. Cover and chill for about 30 minutes. Clean, peel and wash the carrots. Cut into slices of about 5 mm width. Blanch the carrots in boiling salted water for about 5 minutes, drain and leave to drain. Wash the herbs and dab dry. Cut wild garlic into fine strips.
2
Set aside some dill for garnishing, chop the rest. Whisk sour cream, milk and 3 eggs. Stir in herbs and season with salt and pepper. Clean and wash spring onions and cut into rings. Wash fish fillets, dab dry and cut into pieces. Sprinkle with lemon juice and season with salt and pepper. Grease the quiche dish (22 cm Ø). Roll out 3/4 of the shortcrust pastry on a lightly floured work surface until round (approx. 24 cm Ø). Line the mould with the pastry and press the edges firmly together. Prick the pastry base several times with a fork. Arrange carrots, spring onions and trout fillets in the tin. Pour the egg icing over everything Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Roll out the remaining dough on a floured work surface.
3
Grease the quiche dish (22 cm Ø). Roll out 3/4 of the shortcrust pastry on a lightly floured work surface until round (approx. 24 cm Ø). Line the mould with the pastry and press the edges firmly together. Prick the pastry base several times with a fork. Arrange carrots, spring onions and trout fillets in the tin. Pour the egg icing over everything Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Roll out the remaining dough on a floured work surface. Cut out fish on the dough, place on a baking tray lined with baking paper. Whisk 1 egg and brush the fish with it. Remove quiche from oven, bake fish at the same temperature for 8-10 minutes. Remove the quiche from the pan, spread the trout caviar on top and garnish with dill. Cut the quiche into pieces. Serve with the pasta fish
4
Cut out fish on the dough, place on a baking tray lined with baking paper. Whisk 1 egg and brush the fish with it. Remove quiche from oven, bake fish at the same temperature for 8-10 minutes. Remove the quiche from the pan, spread the trout caviar on top and garnish with dill. Cut the quiche into pieces. Serve with the pasta fish