| Prep: 20 mins | Cook: 35 mins – 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 534 | 40.33g | 22.85g | 17g |
| sugars | fibre | protein | salt |
| 3.7g | 1.5g | 26g | 0.68g |
Why I Love Austrian Smoked Trout and Asparagus Quiche
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Every bite of the Smoked Trout and Asparagus Quiche brings me back to the heart of Austrian cuisine – a true testament to the elegant simplicity and hearty flavors that characterizes this region’s fare. This dish is more than just a recipe; it’s an homage to the alpine country’s tradition of using fresh, locally-sourced ingredients to create dishes that are as beautiful to look at as they are delicious to eat. And, as an outdoors enthusiast and aficionado of game meats, I’m particularly fond of how it marries the smokiness of trout with the earthy crispness of asparagus.
A Symphony of Flavors
The Smoked Trout and Asparagus Quiche serves as a harmony of flavors that speaks volumes of the Austrian penchant for hearty yet refined cuisine. Imagine the flakiness of the trout as it intertwines with the tender bite of green asparagus, all enveloped in a velvety blanket of egg and cream. Topped off with robust Gruyère and aromatic dill, each slice is a foray into comfort and sophistication. While my inspiration for rustic mountain meals usually draws on my Colorado roots, this quiche is a beautiful nod to European influences with its use of trout – a fish I’ve come to adore after countless hours spent fly fishing in the serene mountain streams.
Culinary Companions
A dish in its own right, the Smoked Trout and Asparagus Quiche doesn’t need much to shine on the dinner table. However, it can be beautifully paired with a simple green salad dressed in a zesty lemon vinaigrette to cut through the richness. For a heartier meal, consider serving a slice alongside a cup of creamy potato soup or a rustic loaf of crusty bread, both making for a soul-warming dining experience. The quiche is reminiscent of other European favorites, such as the French tarte aux légumes or a hearty Italian frittata, all while maintaining its Austrian essence.
And, although not every dish comes with a nod to a professional chef, it would be remiss to overlook the likes of Wolfgang Puck, an Austrian-born culinary giant whose integration of European techniques with fresh ingredients often inspires my own creations. The Smoked Trout and Asparagus Quiche may well sit amongst his repertoire of fine dishes that evoke a sense of place and comfort with every forkful.
Whether you’re enjoying a lazy Sunday brunch or capping off a busy day, this quiche is sure to become a beloved dish in your repertoire too. It’s a recipe that captures the beauty of simplicity, the richness of tradition, and the joy of sharing good food made with love and a touch of mountain soul.
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What You’ll Need
- 1 Smoked trout fillet (roughly 1 lb)
- 1 1/2 cups fresh asparagus, cut into 1-inch pieces
- 1 Pie crust (pre-made or homemade)
- 4 Large eggs
- 1 1/2 cups heavy cream
- 2 tablespoons shallots, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated Gruyère cheese
- 1 tablespoon fresh dill, chopped
Method
Step One
Start by preheating your oven to 375 degrees F (190 degrees C). Place the pie crust in a 9-inch ovenproof pie dish. If using pre-made, follow the instructions on the packet. If using homemade, ensure that the dough is rolled out evenly and fits into the dish snugly without overhanging. Once done, put it in the refrigerator to chill.
Step Two
While the oven is preheating, take a large frying pan and gently sauté the shallots and asparagus pieces over medium heat. Cook until the asparagus is just tender and the shallots are soft. This should take around 5-7 minutes. Set the mixture aside to cool.
Step Three
Distribute the cooled asparagus and shallots mixture evenly over the chilled pie crust. Flake the smoked trout fillet with a fork and sprinkle it over the asparagus and shallots. Next, evenly sprinkle the Gruyère cheese over the top.
Step Four
In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour this egg mixture over the asparagus, shallots, trout, and cheese in the pie dish, ensuring it reaches all areas. Sprinkle the fresh dill evenly over the top.
Step Five
Place the quiche in the preheated oven and bake for about 35-40 minutes, or until the quiche is set and lightly browned. To check if it’s done, insert a knife into the center – it should come out clean.
Step Six
Once done, remove the quiche from the oven and let it sit for 10 minutes before serving. This allows it to settle and makes it easier to slice. Enjoy your Smoked Trout and Asparagus Quiche warm or at room temperature.
