Asparagus, spinach & smoked trout quiche
270g plain flour
170g butter, room temperature
1 medium free range egg
5 medium free range eggs
5 medium free range egg yolks
100g sour cream
2 bunches asparagus
100g Goatsbridge Irish smoked trout
75g St Tola Greek style Irish goats cheese
2 handfuls of washed fresh baby spinach
Salt & pepper
Grease and flour a 10” loose bottom tart ring and set aside.
For the quiche pastry, in a mixing bowl, mix the flour, butter and salt until a sandy texture is
To this add the egg and mix until a dough is reached.
Wrap and pop into the fridge to rest for 30 minutes.
Once rested, roll out on a floured work surface and line prepared tart ring and chill for 20
Once this is chilling, preheat your oven to 180C/160C fan.
To blind bake the tart shell, pace a sheet of parchment into the shell and fill with baking
Place in the centre of a preheated oven and bake for 10/12 minutes or until the top of the
pastry is turning golden brown.
At this point remove the baking beans and return to the oven for a further 8-10 minutes
until the shell is cooked and lightly golden brown all over. Set aside to cool until needed.
For the filling, whisk together the whole eggs, egg yolks, milk, sour cream and season. Set
Trim the ends of the asparagus and add the spears to the tart shell with the fresh spinach,
St Tola cheese and Goatsbridge smoked trout, Pour over the egg filling and return to the
hot oven and bake for 35-40 minutes or until the filling is lightly golden and set.
Remove and allow to cool before removing from the tin.
Top tip: When making the pastry dough, add 1tsp of chopped fresh thyme for added flavour