Smoked Trout, Duck Egg and Watercress Quiche with Cheddar
www.greatbritishfoodawards.com
Preheat a fan assisted oven to 175°C.Rub the flour, salt and the grated butter until a breadcrumb texture is achieved.Add the egg yolk and water and mix until...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishfoodawards.com.
Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Pastry brush
- Kitchen scale
- Grater
- Parchment paper
- Plastic wrap
- Oven
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Skillet
- Wooden spoon
- Paring knife
Ingredients
- 175g plain flour
- 100g cold butter (grated using a cheese grater)
- 1 free-range duck egg yolk
- 3 tsp water
- Pinch of salt
- 1 free-range duck egg
- 175g double cream
- 25ml whole milk
- 50g crème fraiche
- 1 onion, finely diced
- 20g unsalted butter
- 100g watercress, washed
- zest of 1/2 lemon
- 70g Davidstow® 18 Month Extra Mature cheddar, grated
- 1 pinch fennel seeds
- 1 side of smoked trout, flaked (approximately 150-200g)
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