Recipe for Crustless Smoked Trout Quiche with swiss chard and chunky cottage cheese
50g Swiss chard – remove stalks & slice (2cm)
40g smoked trout – tear into ribbons
1 egg – beat lightly
125g chunky cottage cheese
1/4 onion – peel & chop finely
15g grated mozzarella
1/2 tbsp sunflower seeds
1 tomato – dice (½ cm)
3g basil – tear
olive oil (from your pantry)
salt & black pepper (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut the lemon in half and juice. Set aside.
Onion: Place a frying pan on a medium-high heat and cook the onion with a drizzle of olive oil and some salt – 5 minutes. Remove from the pan and set aside in a bowl.
Swiss chard: Using the same pan, add the Swiss chard and cook for 1 minute until wilted. Remove from the pan, place into a colander and use the back of a spoon to squeeze out any excess liquid. Add it to the bowl with the onion.
Trout mix: Add the cottage cheese and trout ribbons to the bowl with the onions and Swiss chard. Mix in the egg and season with salt and pepper. Tip the mix into a casserole dish and top with the grated mozzarella. Place in the oven and cook for 25-30 minutes until golden.
Sunflower seeds: Place a small pan on high heat and dry toast the sunflower seeds until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.
Salad: Mix the diced tomato with the basil and lemon zest. Then add salt, pepper, lemon juice and a drizzle of olive oil to taste.
Serve the smoked trout quiche with the tomato salad on the side.