Sift the flour on the countertop or in a suitable bowl. Add the egg and butter and knead with a pinch of salt to form a ball of dough (perhaps add a little water). Wrap the dough in plastic wrap and let it rest in the refrigerator for at least half an hour.

Remove the skin and bones from the smoked fish and cut it into small pieces. Skin, seed and dice the tomatoes. Cut the chives into fine rolls. Squeeze the lemon.

Preheat the stove to 200 degrees (convection oven: 180 degrees /gas stove: level 3).

Mix the chives and tomato strips with the fish pieces. Mix crème fraîche, eggs and juice of one lemon with a mixer. Carefully fold this sauce into the fish mixture. Carefully season to taste with salt and freshly ground pepper.

Grease a cake springform pan (diameter 26 cm). Roll out the dough quite thinly and place it in the tart springform pan, raising a 3-4 cm border. Cut the overlapping edges of the dough into small pieces with a kitchen knife.

In order for the dough to keep its shape during baking, pre-bake it a little. To do this, place a parchment paper on the dough and spread the legumes evenly on it. Bake them in the heated oven for 10-15 minutes. After this “blind baking” remove the parchment paper and the pulses.

Form the filling on the dough and bake in the oven for about 40 min, until the quiche is golden brown.

Our tip: Always use, if possible, fresh Sch

Quiche of Smoked Trout

Dough:

Filling:

Instructions:

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