Peppered Trout Quiche

Ingredients

For the crust

250 ml flour
250 ml strong Cheddar cheese – grated
125 ml soft butter
1/2 t curry powder

For the filling

1 large onion – peeled and finely chopped
2 T olive oil
Woolworths Hot Smoked Trout with Pepper, Mustard Seeds & Dill 180g
4 eggs
125 cup cream cheese
2 cups milk – this could be less, depending how much filling you made.
Salt and pepper

Three Streams Smokehouse is proud to partner with Woolworths South Africa in the retail sector, supplying sustainably sourced and responsibly farmed Norwegian Salmon, Rainbow Trout, and a variety of other premium-quality seafood products.

As of 2024, we are honoured to not only supply Woolworths in the Deli, Frozen, and Primal categories but also to have taken over the management and supply of their Fresh Seafood Counters.

This partnership means that Three Streams Smokehouse now proudly supplies an extensive range of seafood products to Woolworths stores across the Western Cape, Gauteng, and KwaZulu-Natal regions.

Method

For the crust

With your hands, mix all the ingredients until it comes together in a ball.
Spray a quiche pan with Spray n Cook.
Use your finger tips and press the pastry in the bottom and the sides of the quiche pan.

For the filling

Heat the olive oil in a pan and sauté the onions to a good caramel colour. Season with a little salt.
Flake the Trout.
Place the Trout in the bottom of the quiche pan, followed by the onions.
Mix the eggs, cream cheese and milk together. Season with salt and pepper. Pour over the Trout and onion.
Bake the quiche for 30-40 minutes or until the quiche is no longer runny.

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