TROUT & BROCCOLI QUICHE

Ingredients

Dough

120 grams (4.25 ounces) unsalted butter

1 large egg

250 grams (8.75 ounces) all-purpose flour

1 teaspoon salt

2 teaspoons sugar

40 milliliters (1.35 fluid ounces) ice water

Filling

200 grams (7.05 ounces) trout fillet

100 grams (3.55 ounces) broccoli florets

50 grams (1.75 ounces) hard cheese (e.g., cheddar)

100 milliliters (3.40 fluid ounces) heavy cream

2 large eggs

Salt to taste

Pepper to taste

Instructions

Step 1

### For the Dough

Step 2

1. **Prepare the ingredients**: Cut the butter into small pieces and let it soften. Tip: Use cold butter for a flakier crust.

Step 3

2. **Make a dimple in the flour**: On a clean surface, pile the flour into a mound and create a well in the center. Add the softened butter, egg, salt, and sugar into the well.

Step 4

3. **Combine the ingredients**: Using your hands or a pastry cutter, mix the butter, egg, salt, and sugar into the flour until it resembles coarse crumbs. Gradually add the ice water and continue to mix until the dough comes together.

Step 5

4. **Form the dough**: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 to 2 hours. Tip: Chilling the dough helps relax the gluten and makes it easier to roll out.

Step 6

### For the Filling

Step 7

1. **Prepare the trout and broccoli**: Cut the trout fillet into small cubes. If using fresh broccoli, blanch it in boiling water for 1-2 minutes, then cool it in ice water. If using frozen broccoli, you can skip this step.

Step 8

2. **Mix the filling**: In a large bowl, combine the broccoli, trout cubes, grated cheese, cream, and eggs. Season with salt and pepper to taste. Mix everything well.

Step 9

### Assembly

Step 10

1. **Preheat the oven**: Set your oven to 356°F (180°C).

Step 11

2. **Roll out the dough**: On a lightly floured surface, roll out the dough into a circle large enough to fit your 11-inch (28 cm) tart pan. Tip: Rolling the dough between two sheets of parchment paper helps prevent sticking.

Step 12

3. **Assemble the quiche**: Grease the tart pan, then lay the rolled-out dough into the pan and press it into the edges. Trim any excess dough. Pour the filling into the crust.

Step 13

4. **Bake**: Place the quiche in the preheated oven and bake for approximately 25 minutes, or until the top is golden and the filling is set. Tip: Ovens can vary, so start checking at the 20-minute mark.

Step 14

5. **Serve**: Allow the quiche to cool for a few minutes before slicing. Enjoy your freshly baked quiche!

Servings

Serve this delightful quiche warm from the oven with a simple, crisp green salad topped with a zesty lemon vinaigrette for a light lunch or brunch. 🌿

Feeling a bit more indulgent? Pair it with a side of creamy mashed potatoes and roasted asparagus for a full-on dinner feast! 🥔💚

For a fancier touch, why not serve individual slices alongside a flute of your favorite sparkling wine? It's a perfect touch for any celebration! 🥂✨

Hosting a gathering? Cut the quiche into small squares and serve as a savory canapé – it’s sure to be a hit! 🍽️

Equipment

Mixing Bowl

A large bowl will help you mix all your ingredients properly without making a mess. Remember, it's often easier to use a glass or ceramic bowl to visually ensure everything is well combined.

Rolling Pin

Necessary for rolling out our dough to that perfect thinness. If you don’t have one, a clean wine bottle works in a pinch! 🍷

11-inch Quiche Pan

Helps to shape the perfect quiche. A pan with a removable bottom will make it easier to serve.

Grater

For shredding the cheese. A coarse grater is best for an even texture in your quiche.

Oven

Make sure it’s preheated to get the quiche baked to perfection. An oven thermometer can be handy to ensure correct temperature.

Variations

Gluten-Free: Substitute the regular flour with a reliable gluten-free flour mix. Ensure your workspace and tools are gluten-free to avoid cross-contamination. Your dough should still come out flaky and delicious! 🍞✨

Vegan: Replace the butter with vegan margarine and use a plant-based milk (like almond or soy milk) to moisten the dough. For the filling, opt for tofu instead of eggs and use a dairy-free cheese alternative along with coconut cream. Loaded with veggies, this variation is still full of flavor! 🥥🌿

Faq

How do I prevent my dough from sticking to the rolling surface?
Lightly flour the rolling surface and the rolling pin to keep the dough from sticking. If it still sticks, try rolling it between two sheets of parchment paper.
Can I use frozen broccoli for the quiche?
Yes, you can! Just make sure to defrost and drain any excess water to prevent a soggy quiche.
How do I know when the quiche is done?
The quiche is done when the filling is set and the top is golden brown. A toothpick inserted in the center should come out clean.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it wrapped in plastic in the fridge for up to 2 days or freeze it for up to a month.
Can I substitute trout with another type of fish?
Yes, salmon is an excellent substitute for trout. It offers a similar texture and flavor that will pair wonderfully with the other ingredients.
How can I make the crust extra flaky?
Keep your butter and water ice-cold while mixing the dough. The cold butter creates steam pockets during baking, which results in a flakier crust.