Hello guys! I hope that all of you are doing well and enjoying the Holiday Season.

I love this time of the year the most. It’s a great opportunity to reflect back on the year, count things to be grateful for and say thank you to special people who made a difference in your life. Most of my gifts I made myself with the help of my husband and few of them were purchased (lightsaber sword hehe-thank you to the new Star Wars). Do you prefer to make or buy gifts? If you went DIY, please share with me your ideas. I am always on look out for something new 🙂 Thank you in advance.

Ok, back to the recipe I am sharing today-smoked trout & asparagus quiche. I love this recipe. It’s perfect for breakfast or brunch, and is absolutely wholesome meal for the family 🙂



250 gr pie pastry (extra flakiness is well worth spending an extra time to make it at home :-), I will make a separate post for the pie pastry recipe)

50 gr smoked trout (chopped into small pieces)

200 gr asparagus (halved)

100 gr cherry tomato (halved)

100 gr boiled and chopped potato

2 eggs (beaten)

1 tsp capers

100 ml heavy cream

Shredded Gruyère cheese

1 tbsp chopped dill (optional)

Salt, pepper to taste and other spices you like

Preheat your oven to 200C. Line an 18cm pie tin with the pastry and blind bake (covered with parchment paper and baking beans) for 10 minutes. Meantime, bring large pot of water and a little bit of salt to a boil. Fill in a separate bowl with ice cold water and ice cubes, and set it aside. You will need it later to cool down asparagus so it doesn’t cook further.

After the pie crust was baking for 10 minutes, remove the parchment paper and baking beans, and bake for additional 5 minutes until the pastry is golden colour. Allow to cool.

Wash and halve asparagus. Once the water is boiling, throw your prepared asparagus and boil for 3 minutes exactly. Now you will need to be quick. After 3 minutes is up, quickly transfer asparagus to the bowl with ice cold water and let it cool. This process will help to keep asparagus nice and crispy 🙂 .

Chop tomato, potato and dill, set it aside. Mix together eggs, cream, salt, pepper, other spices you like, and Gruyère cheese. I don’t measure how much I add, I just go by feel here.

Turn the oven down to 170C. Now it’s time to assemble your quiche. Scatter the smoked trout and vegetables over the pastry. Pour egg mixture over the pastry and bake for 20 minutes or until set.

Ready! Enjoy 🙂






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