Smoked ocean trout ricotta quiche

  • 25 mins preparation
  • 55 mins cooking
  • Serves 6
  • Print


Smoked ocean trout ricotta quiche
  • 1 cup gluten-free plain flour
  • 1/4 cup quinoa flour
  • 100 gram butter, chopped
  • 1/2 cup sour cream
  • 4 eggs
  • 1 cup milk
  • 1 tablespoon dill sprigs
  • 150 gram fresh ricotta cheese
  • 100 gram smoked ocean trout or salmon
  • 2 green onions (green shallots), chopped
  • 2 teaspoon drained baby capers
  • 250 gram oven roasted truss tomatoes and baby spinach leaves, to serve


Smoked ocean trout ricotta quiche
  • 1
    Process flours and butter until combined. Add sour cream, process until mixture just comes together. Turn onto a board, shape into a flat disc. Cover with plastic wrap; refrigerate 30 minutes or freeze 15 minutes.
  • 2
    Meanwhile, preheat the oven to 180°C (160°C fan-forced). Roll pastry between two sheets of baking paper until large enough to line a 25cm loose-based flan tin (3.5cm deep). Remove baking paper, ease pastry into side; trim pastry. Place tin on an oven tray. Line pastry with baking paper, fill with pastry weights, dried beans or rice. Bake for 15 minutes. Remove paper and weights; bake for a further 10 minutes or until browned lightly. Cool 10 minutes.
  • 3
    Lightly beat eggs and milk in a medium bowl; season well with salt and freshly ground black pepper.
  • 4
    Sprinkle pastry case with dill. Place small spoonfuls of ricotta and slices of trout into pastry case; sprinkle with onion and capers. Pour egg mixture slowly into case. Place tomatoes on tray next to flan tin; sprinkle with salt and pepper.
  • 5
    Bake quiche and tomatoes for about 10 minutes or until tomatoes are just softened. Transfer tomatoes to a plate. Bake quiche for a further 20 minutes or until just set in the centre.
  • 6
    Serve quiche with tomatoes and rocket.


You can use reduced-fat dairy spread and light sour cream in the pastry if you prefer, however it will change the flavour and texture. To make a sweet version of this pastry, add ¼ cup (40g) pure icing sugar to the flour and the seeds scraped from 1 vanilla bean.

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