Smoked Trout Quiche with Whole-wheat Base


Serves 4

Preparation Time

Cook time

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Cook's NoteYou can use any white firm fish for the filling of this tart.
Entertainer's TipThis recipe also works well for individual tartlets too.
Product TipLe Creuset’s Patisserie range helps you achieve the best results every time. It performs well in the oven and microwave as well as under the grill. 
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Whole-wheat base:

  • 200g whole-wheat flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 140g cold butter, cut into cubes
  • ¼ cup of cold water

Smoked trout filling:

  • 400ml cream
  • 3 eggs
  • 10g dill, chopped
  • salt and pepper
  • 250g hot smoked trout, shredded
  • 2 large leeks, finely sliced


Preheat the oven to 200°C.

For whole-wheat base:

Rub the butter into the dry ingredients until it resembles fine breadcrumbs. Add only enough water to create a dough. Do not over mix or knead. Press the dough into a greased Le Creuset 24cm Fluted Flan Dish. Blind bake for 7-10 minutes or until the base is cooked, but not too dark in colour. Set aside.

For the smoked trout filling:

Mix the cream and eggs together. Add the chopped dill and season with salt and pepper. Set aside in a separate bowl.

Sauté the leeks in a Le Creuset Buffet Casserole over medium heat until soft and translucent. Place the leeks into the whole-wheat quiche shell. Add the smoked trout over the leeks and then pour the egg mixture over.

Lower the oven temperature to 180°C. Place the Le Creuset Fluted Flan Dish on a Le Creuset Baking Tray in the centre of the oven and bake for 15 minutes or until golden brown and set.