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Smoked trout quiche with basil pesto and dukkah
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Brecht Gyselinck
By Brecht Gyselinck

Smoked trout quiche with basil pesto and dukkah

1 step
Prep:15minCook:1h 20min
This one’s all about keeping the quiche love alive. It’s a real picnic winner as well: easy to slice and eat by hand, happily made in advance (not forgetting that extra 10 minutes in the oven), and it travels well, too. Make more of the dukkah or pesto, if you like – it’s lovely to have a bit extra of both. Prep 15 min Cook 1 hr 20 min Cool 30 min+ Serves 6
Updated at: Fri, 08 Nov 2024 07:20:34 GMT

Nutrition balance score

Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
21
High

Nutrition per serving

Calories808.4 kcal (40%)
Total Fat66.3 g (95%)
Carbs32.9 g (13%)
Sugars3.6 g (4%)
Protein19 g (38%)
Sodium600 mg (30%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
320gshortcrust pastry
shop-bought
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
3eggs
large
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
180mldouble cream
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
200gcreme fraiche
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
8spring onions
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
¼ tspcayenne pepper
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
Fine sea salt
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
150ghot smoked trout
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
1lemon
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
60gpecorino
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
60mlolive oil
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
20gbasil leaves
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
10gflat-leaf parsley leaves
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
25gpine nuts
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
2 tspcoriander seeds
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
½ tspcumin seeds
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
1 ½ tspsesame seeds
320g shop-bought shortcrust pastry 3 large eggs, whisked 180ml double cream 200g creme fraiche 8 spring onions, trimmed and finely sliced (120g) ¼ tsp cayenne pepper Fine sea salt 150g hot smoked trout, roughly flaked 1 lemon, zest finely grated, to get 1 tsp, then cut into 8 wedges 60g pecorino (or parmesan), finely grated 60ml olive oil 20g basil leaves, roughly torn 10g flat-leaf parsley leaves 25g pine nuts 2 tsp coriander seeds ½ tsp cumin seeds 1½ tsp sesame seeds 10g blanched hazelnuts
10gblanched hazelnuts
1/4tsp cayenne pepper
¼ tspcayenne pepper

Instructions

Step 1
Heat the oven to 200C (180C fan)/390F/gas 6, and have ready a 24cm tart tin. Roll out the pastry into a roughly 3mm-thick circle that’s at least 28cm in diameter (it needs to be large enough to line the base and sides of the tin, with some overhang). Lift up the pastry circle, press it into the base and sides of the tin, then fold the overhang over the sides, pinch to secure and freeze for 10 minutes, until it’s cold to the touch. Line the tart shell with a sheet of baking paper large enough to cover the base and sides, then fill the tin with baking beans. Place on a flat tray, then bake for 30 minutes. Carefully lift out the paper and beans, then return the tart case to the oven for 10 minutes more, until golden and cooked through. Using a pastry brush, brush a thin layer of the beaten egg all over the pastry shell, then return to the oven for two minutes. Meanwhile, put the cream, creme fraiche, spring onions, cayenne and an eighth of a teaspoon of salt in a small saucepan, put it on a medium heat and gently bring to a boil, which should take about three minutes. Off the heat, gently stir in the trout and lemon zest, and leave to cool for 10 minutes. Finally stir in all the remaining beaten egg and two-thirds of the pecorino. To make the pesto, put the oil, basil, parsley, the remaining 20g pecorino and 15g pine nuts in the small bowl of a food processor and pulse to a coarse paste. For the dukkah, coarsely bash the seeds, hazelnuts and remaining pine nuts in a mortar. Pour the custard into the tart shell, then drop spoonfuls of the pesto on top, keeping them apart. Sprinkle the dukkah over any remaining visible patches of custard, then bake for 25 minutes for a soft set and up to 35 minutes for a firmer one. Remove, leave to cool for at least 30 minutes, then slice and serve with the lemon wedges alongside.
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