Trout Vegetable Quiche

For the trout vegetable quiche, first prepare the shortcrust pastry: Cut cold butter into pieces and crumble with the flour. Knead with egg, salt and milk to form a dough. Form into a ball, wrap in plastic wrap and let rest in the refrigerator for 30 minutes.

Check the smoked trout fillets for bones, using tweezers if necessary. Cut the fillets into cubes.

Heat butter or oil in a pan and saute the vegetables – except for the spinach. Finally, add the spinach leaves and let them collapse, covered. Season with tarragon, parsley, salt and pepper.

Whisk the cream with eggs, grated cheese, salt, pepper and nutmeg.

Roll out the short pastry on a floured work surface and line a quiche dish with it. Spread the vegetables on top and sprinkle the trout pieces on top. Pour the egg-whipped cream mixture over it and bake the trout-vegetable quiche in a preheated oven at 180 °C for about 40 minutes.

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