A deceptively simple summery family meal which celebrates British asparagus, perfectly paired with smoked trout. This is a glorious quiche with a melt in the mouth “pastry” crust made from ground almonds, eggs and chia seeds. Enjoy at picnics or summer lunches.
Naturally gluten and grain-free and also suitable for paleo and ketogenic diets. This is surprisingly filling, so you could stretch it to more than 8 people.
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Asparagus, Pea & Smoked Trout Quiche
- Preheat your oven to 160°C (fan) or 180°C non-fan, and lightly grease a 25cm loose-bottom quiche tin.
- Steam or boil the asparagus for 3-4 minutes until not quite cooked. Drain and set aside to cool.
- Mix all the pastry crust ingredients together in a bowl to make a dough. Gently press the dough into the prepared quiche tin, making sure to push the mixture gently into the sides of the tin and to the top to create an even crust.
- Place the tin onto a baking tray. Line the crust with baking paper, fill with baking beans and bake for 20 minutes.
- Meanwhile, make the filling. Trim the ends from the cooked asparagus so that the spears are around 7cm in length. Set the spears aside so they can be arranged in a circle on top of the quiche later. Chop the remaining asparagus ends. Whisk together the eggs and cream, then add the chopped asparagus, tarragon, peas, smoked trout, salt and pepper.
- Once the crust has baked, take it out of the oven and remove the baking paper and baking beans.
- Pour the filling into the crust, then arrange the asparagus spears in a circle on the top. Place back into the oven for a further 25 minutes until the quiche is golden brown.
- Leave to cool in the tin for at least 10 minutes, and once cool enough to handle, carefully remove from the tin to serve.
- This recipe is naturally gluten and grain-free.
- If there is a nut or egg allergy, then switch the crust to a good quality ready-made pastry such as Dorset Pastry.
- The eggs in the filling can be switched to 400g extra-firm tofu, drained and pressed blended with 3 tablespoons of nutritional yeast flakes and a teaspoon of turmeric powder.
- The cream can be switched to soaked and blended cashew nuts, or some oat cream.
- If you can’t get hold of fresh tarragon, fresh or dried dill would also be delicious.
- Stores in the fridge for up to 3 days and in the freezer for up to 3 months.