Hot-Smoked Trout Quiche

Hot-Smoked Trout Quiche

Time: 1 hour
Serves: 6 


  • 4oz hot-smoked steelhead trout, cut in small pieces 
  • 9-inch ready-made pie crust
  • 6 free-range eggs, beaten
  • 3 potatoes, cooked & cubed
  • 4oz crème fraiche  
  • Salt & pepper
  • Microgreens
  • Fresh dill


  • Preheat oven to 350° F
  • Roll out the pie crust into a large pie plate
  • In a bowl, mix eggs, hot-smoked trout, crème fraiche, potatoes, salt & pepper together
  • Brush pie crust with a layer of beaten eggs & bake for 5-10 min
  • Remove from oven and fill the pie crust with mixed eggs, hot-smoked trout, crème fraiche and potatoes
  • Bake for another 35-40 min until center of pie is cooked
  • Let cool for 5-10 min. Top with microgreens and dill
  • Serve with a side of salad
  • Enjoy!