Serves: 4-6
Quintessentially British, a quiche should be the mainstay of any summer picnic or light lunch. My recipe combines smoked trout, duck egg, watercress and a strong cheddar to create something really special for the whole family.
What You’ll Need:
Pastry
- 175g plain flour
- 100g cold butter (grated using a cheese grater)
- 1 duck egg yolk
- 3 teaspoons water
- Pinch of salt
- Custard
- 1 duck egg
- 1 duck egg yolk
- 175g double cream
- 25ml whole milk
- 50g crème fraiche
Filling
- 1 onion, finely diced
- 20g unsalted butter
- 100g watercress, washed
- 1/2 lemon zest
- 70g Davidstow® 18 Month Extra
- Mature cheddar, grated
- 1 pinch fennel seeds
- 1 side of smoked trout, flaked (approximately 150-200g)
What To Do:
- Preheat a fan assisted oven to 175°c
For the pastry
- Rub the flour, salt and the grated butter until a breadcrumb texture is achieved.
- Add the egg yolk and water and mix until a soft dough is formed. Knead the dough for a further minute. Now wrap it in cling film and chill for at least 30 minutes.
- Take the pastry and roll out to around a 3mm thickness. Use this to line your quiche mould
- Leave a little over hang of pastry on the edges of the quiche mould. Place baking beans (or rice can be used instead), into parchment paper on top of the pastry.
- Now bake this at 175°C for 15 minutes.
- Remove the pastry case from the oven. Take away the beans and parchment paper. Now brush the pastry with yolk and bake for a further 5 minutes. This will help to seal the pastry.
- Allow the pastry to cool.
For the custard;
- Mix all ingredients together and set aside.
For the filling;
- Sweat the diced onion in butter with no colour, then add the fennel seeds.
- Add the washed watercress, mix into the onion mix until the watercress is wilted, now add the 1/2 lemon zest. Remove from the heat and allow to cool.
- Now add the flaked smoked trout.
To combine;
- Add the filling, then the custard.
- Now grate some of the Davidstow® 18 Month Extra Mature cheddar on top.
- Bake this again at 155oC for 35 minutes. Allow to completely cool, before trimming the excess pastry on the edge, using a small knife.
- Once completely cool, remove from the mould. “This recipe was inspired by a visit to one of my Cornish fish suppliers. We smoked and cooked a whole trout and when I tasted the Davidstow 18 month cheddar, I wanted to pair them together as it took me back to that day visiting Cornwall’s rugged fishing harbours.”
Recipe credit: Created by Lee Westcott for Davidstow®