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TROUT & ASPARAGUS CRUSTLESS QUICHE

TROUT & ASPARAGUS CRUSTLESS QUICHE

Servings: 6

Ingredients

350g smoked trout (we used lightly smoked trout that still needs to be cooked but you can replace it with hot or cold smoked salmon)
100g baby spinach leaves
100g asparagus, trimmed to 4cm pieces
NOMU Seafood or Provencal RUB
1 tbsp butter
1 medium onion or 2 shallots, finely chopped

CUSTARD:
6 eggs
1 cup (250ml) fresh cream
1 cup (250ml) full-cream milk
small handful of fresh chives and dill, chopped
1 tsp (5ml) mustard powder or Dijon mustard
NOMU Sea Salt and Black Pepper
60g strong cheddar cheese, finely grated

GREEN SALAD:
¼ cucumber, cut into ribbons
handful of fresh rocket
30g spring onions, thinly sliced
½ ripe avocado, sliced
NOMU Extra Virgin Olive Oil

Directions

Preheat the grill.

Place the trout skin side down on a baking tray, smear with 1 tbsp butter and season with your chosen NOMU RUB. Place under the grill until just cooked through. Set aside to cool slightly, then peel off the skin and flake the fish.

Change the oven setting to bake at 180°C.

Blanch the spinach in boiling water for 20 seconds then refresh in ice water. Squeeze out all the water really well and set aside. Blanch the asparagus until al dente, refresh in cold water and pat dry with kitchen paper. Finely dice the shallots and pan fry with Olive Oil and butter until soft and translucent.

To make the custard, whisk the eggs, cream and milk together. Add the mustard powder, Salt, Pepper, herbs and cheese and whisk again.

Layer the trout, asparagus, shallots and spinach in a deep quiche dish and pour the custard over.

Place the quiche in the oven for 45 minutes or until golden brown and set in the centre. If browning too quickly, place some foil over the top. Let it stand for 10 minutes before serving

Combine all the salad ingredients, dress with Olive Oil and a squeeze of lemon and serve with a slice of freshly baked quiche.

Ingredients

350g smoked trout (we used lightly smoked trout that still needs to be cooked but you can replace it with hot or cold smoked salmon)
100g baby spinach leaves
100g asparagus, trimmed to 4cm pieces
NOMU Seafood or Provencal RUB
1 tbsp butter
1 medium onion or 2 shallots, finely chopped

CUSTARD:
6 eggs
1 cup (250ml) fresh cream
1 cup (250ml) full-cream milk
small handful of fresh chives and dill, chopped
1 tsp (5ml) mustard powder or Dijon mustard
NOMU Sea Salt and Black Pepper
60g strong cheddar cheese, finely grated

GREEN SALAD:
¼ cucumber, cut into ribbons
handful of fresh rocket
30g spring onions, thinly sliced
½ ripe avocado, sliced
NOMU Extra Virgin Olive Oil

Directions

Preheat the grill.

Place the trout skin side down on a baking tray, smear with 1 tbsp butter and season with your chosen NOMU RUB. Place under the grill until just cooked through. Set aside to cool slightly, then peel off the skin and flake the fish.

Change the oven setting to bake at 180°C.

Blanch the spinach in boiling water for 20 seconds then refresh in ice water. Squeeze out all the water really well and set aside. Blanch the asparagus until al dente, refresh in cold water and pat dry with kitchen paper. Finely dice the shallots and pan fry with Olive Oil and butter until soft and translucent.

To make the custard, whisk the eggs, cream and milk together. Add the mustard powder, Salt, Pepper, herbs and cheese and whisk again.

Layer the trout, asparagus, shallots and spinach in a deep quiche dish and pour the custard over.

Place the quiche in the oven for 45 minutes or until golden brown and set in the centre. If browning too quickly, place some foil over the top. Let it stand for 10 minutes before serving

Combine all the salad ingredients, dress with Olive Oil and a squeeze of lemon and serve with a slice of freshly baked quiche.

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