Smoked trout and pea quiche

Smoked trout and pea quiche

(8) Rate it

  • 0:50 Prep
  • 1:10 Cook
  • 6 Servings
  • Capable cooks

Impress your friends by bringing this smoked trout and pea quiche with to your next picnic.

Featured in
Picnic recipes, French recipes


  • 1 sheet (25cm) ready-rolled shortcrust pastry
  • 20g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g hot smoked trout, flaked
  • 3/4 cup (120g) fresh peas or frozen peas
  • 3 eggs, lightly whisked
  • 3/4 cup (185ml) thin cream
  • 1 tablespoon finely chopped dill
  • Baby rocket leaves, to serve


  • Step 1
    Preheat oven to 200°C.
  • Step 2
    Line a 15cm (base measurement) x 5cm fluted tart tin with removable base with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
  • Step 3
    Cover pastry base with baking paper and fill with pastry weights. Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden. Reduce oven to 160°C.
  • Step 4
    Meanwhile, melt the butter in a medium frying pan over low heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until onion is soft. Remove from heat.
  • Step 5
    Combine onion mixture, trout and peas in a bowl. Arrange the onion mixture in the base of the pastry case. Whisk the eggs, cream and dill together in a bowl. Pour over the onion mixture. Bake for 45-50 minutes or until just set. Serve warm or at room temperature with baby rocket leaves, if desired.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Vegetarian


  • 1608 kj


  • 27g

    Fat Total

  • 13g

    Saturated Fat

  • 2g


  • 18g


  • 200mg


  • 777.8mg


  • 5g

    Carbs (sugar)

  • 16g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: Steve Brown
  • Publication: Notebook:



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