trout spring onion and wild garlic quiche

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Trout spring onion and wild garlic quiche

Wild garlic gives this creamy quiche a delicate fragrance that lifts the oily trout beautifully. The perfect spring lunch dish to share with friends.

300g plain flour, plus extra to dust

1 tbsp fennel seeds

160g salted butter, chilled and chopped

1 medium free-range egg, beaten

60ml ice-cold water

240g trout fillets

150ml double cream

20g wild garlic (see tips)

5 medium free-range eggs

150g crème fraîche

1 tsp wholegrain mustard

4 spring onions, finely sliced

Ingredients

Ingredients