What Katie Ate At The Weekend
This is a great 'mother-in-law is coming for lunch on Saturday' dish. You can use bought sour-cream or shortcrust pastry if you are short of time. Micro herbs are available from supermarkets and come in many varieties: baby sorrel would go particularly well with the trout.
Serves 6 — 8
You Will Need
Turn the dough out onto a lightly floured surface and press together, shaping into a disc. Wrap in cling film and refrigerate for 3o minutes.
Meanwhile, place the potatoes in a large saucepan of salted water and bring to a boil. Reduce the heat to medium and simmer for 2o-25 minutes or until a knife can be inserted easily into the centres. Drain and set aside to cool, then cut into r cm thick slices.
Preheat the oven to 2oo°C/18o*C fan/gas 6 and grease a 28 cm diameter loose-based fluted tart tin.
For the pastry, place the flour, butter and 1/2 teaspoon salt in the bowl of a food processor and whiz until it resembles breadcrumbs. Add the sour cream and chia seeds and whiz until the dough just starts to come together; it should be soft and a little sticky to the touch.
Heat the oil in a deep frying pan over medium—high heat. Add the cabbage and cook, stirring often, for 3-4 minutes or until it's starting to soften and turn golden brown around the edges. Remove from the heat and set aside.
On a floured surface, roll out the pastry to a thickness of 5 mm and use to line the prepared tin, patching any holes that may appear.
Refrigerate the pastry case for 30 minutes.
Take two large pieces of greaseproof paper and scrunch them up in your hands, then smooth them out and use to line the pastry case, overlapping them to cover the whole base. Fill with baking beans or rice and blind-bake for 20 minutes, then remove the paper and beans or rice and bake fora further 12-15 minutes or until the pastry is light golden. Set aside to cool.
Whisk together the eggs, milk, creme fraiche, dill and chia seeds and season with salt and pepper.
To assemble the quiche, line the pastry with the sliced potato, then cover with cabbage and scatter the flaked trout on top. Carefully pour in the egg mixture, lightly pressing down on the ingredients to let the liquid come to the top. Bake for 30-35 minutes or until golden brown and cooked through. Serve hot Or at room temperature scattered with micro herbs, if using, and a green salad to the side.