This recipe was inspired by a Facebook comment from my great friend Oriana. I used to spend most Sundays in her house. We played, laughed, and dreamed about starting a band. We played outside with her cousin. We went to the shops to buy bread, ham, and milk for afternoon tea. We wrote silly things. Dad picked me up when I was tired, well fed and happy.
Oriana left school to move to Tacna (city in the South of Perú) with her family and one day she decided to move to Norway – and became a great writer and cook in the process. “Naturally”, the only way we can keep in touch is Facebook. And this is how this recipe came about; Oriana shared her favourite ingredients in the comments section for one of my quiche recipes: salmon, leeks and carrots. I didn’t ask more to avoid making a rip-off of her recipe. Hope mine is half as good.
A note on ingredients: I used smoked trout fillets, not the sliced smoked trout that is normally used in salads. Also, I found this quiche rather sweet to my palate (bear in mind I don’t eat much sugar) due to the amount of sugar in leeks and carrots. You can use less veggies if you prefer.
Crustless smoked trout quiche
- 3 tablespoons ghee or butter
- 2 leeks
- 3 medium carrots
- 12 eggs
- 300g smoked trout fillet
- 2 dill sprigs
- salt and pepper
- Preheat oven to 180°C.
- Chop off the green part and the root of the leeks, discard. Split white part in half and wash well. Slice it finely.
- Peel and chop carrots finely.
- Heat 2 tablespoons ghee or butter in a large pan. Add leek and carrots, cook in low for approximately 10 minutes.
- Discard dill stems, chop leaves coarsely.
- Chop trout in large chunks.
- Whisk eggs and season with salt and pepper. Mix in the veggies, trout and dill leaves.
- Melt the other tablespoon of ghee or butter and grease the bottom of a large Pyrex baking tray. Pour the quiche mixture and bake until set, 40 – 50 minutes.
- Cut in portions and serve, or keep in the fridge/freezer for later.