Mini Smoked Trout Quiches
Ingredients
- ½ tablespoon rapeseed oil
- 400 g baby spinach leaves
- 6 large eggs
- 100 ml semi-skimmed milk
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons finely chopped chives
- 150 g hot-smoked trout fillets flaked
- 4 cherry tomatoes halved
- salt and pepper
Instructions
- Line 8 holes of a muffin tin with 15 cm squares of greaseproof paper.
- Heat the oil in a frying pan, add the spinach and cook briefly until wilted.
- Remove from the heat.
- Beat together the eggs, milk and cheese in a jug and season to taste, then stir in the chives and trout.
- Divide the spinach between the muffin cases, then pour in the egg mixture.
- Top each one with half a cherry tomato.
- Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until just set.
Notes / Tips / Wine Advice:
For smoked trout baked eggs,
brush 4 ramekins with melted butter, then add 50 g flaked hot-smoked trout fillet to each dish. Carefully break 2 eggs into each ramekin, top with 2 tablespoons grated Cheddar cheese and season. Place the ramekins in a roasting tin with enough boiling water to come three-quarters of the way up the sides of the dishes. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 8–9 minutes until the cheese has melted and the egg is cooked but still soft. Calories per serving 244Nutritional Information
Calories: 295 kcal
