Recipe for Crustless Smoked Trout Quiche with swiss chard and chunky cottage cheese

Ingredients
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
1/4 lemon
1/2 tbsp sunflower seeds
1 tomato – dice (½ cm)
3g basil – tear
olive oil (from your pantry)
salt & black pepper (from your pantry)

How to
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.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.