Makes a 25cm quiche, serving four to six people
• 250g shortcrust pastry (bought or homemade).
For the filling:
• 1 onion, finely chopped
• 1 tbsp olive oil
• 1 bag (110g) of watercress, roughly chopped
• 2 smoked trout fillets (about 125-150g), roughly flaked
• 2 tbsp horseradish sauce
• 200g creme fraiche
• 3 large eggs
• Salt & freshly ground black pepper
Preheat the oven to 200°C/180°C fan/gas 6.
Lightly dust the worktop with flour and roll out the pastry to about 3-4mm thick, to fit a 25cm loose-bottomed tart tin. Using the rolling pin to help lift the pastry off the worktop, gently line the tin, pressing well into the corners but trying not to stretch it too much. Then with a swift roll over the top of the tin, cut off the excess. Line with baking paper and baking beans, and ‘blind bake’ (baking without a filling) for 20 minutes. Remove the paper and beans and bake for a further five minutes.
For the filling, heat the oil in a large frying pan and very gently sweat the onion until it’s soft –about 15-20 minutes. Add the watercress and cook for a few minutes. As soon as it has wilted, turn off the heat and set aside to cool.
Spread the horseradish sauce over the base of the pastry case, then spoon in the watercress mixture. Scatter the trout over the top. In a jug, beat together the eggs and creme fraiche until well combined, and season well with salt and pepper before pouring over the filling. Bake in the oven for about 20 minutes until the filling has set. Allow to cool before wrapping, ready to add to your picnic basket.
Image: Jason Ingram