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Crustless smoked trout quiche

This recipe was inspired by a Facebook comment from my great friend Oriana using her favourite ingredients: salmon, leeks and carrots.
Course Breakfast, Brunch
Cuisine Modern Australian
Keyword eggs, fish, gluten free, keto, low carb, paleo, smoked trout
Total Time 1 hour
Servings 8 -10

Ingredients

  • 3 tbsp ghee or butter
  • 2 leeks
  • 3 medium carrots
  • 12 eggs
  • 300 g smoked trout fillet
  • 2 dill sprigs
  • salt and pepper

Instructions

  • 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.