Leek and Smoked Rainbow Trout Quiche

Directions

• Chop the leeks and soap in cold water to remove any grit. Drain.
• Heat a skillet over a medium flame. Add the butter and leeks (season with a little of the salt) and sauté until the leeks are starting to soften. Remove from the heat and let it cool.
• Prepare your pie dough by following our recipe for Simple Pie Dough or your own. Roll out the dough to about 1/8” thick and carefully transfer to a pie pan. Trim the dough, leaving about 1” of overhang, then roll up the extra and crimp it to create the scalloped edge.
• If you’re using a metal or enamel pie tin, place the pie shell in the freezer for 10-30 minutes. Do not do this for glass, ceramic, or pyrex, as it can shatter in the hot oven if exposed to extreme temperature changes.
• While the pie shell is in the freezer, preheat the oven to 350° F.
• Take the crust out of the freezer (if it was in there) and evenly spread the leeks, cream cheese, and smoked trout in the shell.
• In a small bowl beat together the eggs, half & half, salt, and pepper. Pour the egg mixture over the fillings in the shell. Use a fork to gently stir the mixture so the egg gets thoroughly distributed. Sprinkle the top with paprika.
• Bake at 350° for 35-45 minutes, or until the center of the quiche is set (doesn’t jiggle when gently shaken).
• Let the quiche cool for 10-20 minutes before slicing and serving warm.