Smoked Trout, Pumpkin, Feta & Sage Quiche

Screen Shot 2015-05-03 at 1.01.33 pmQuite simply put, this quiche is a flavour explosion. It’s moorish and tasty, relaxed enough for any time yet fancy enough for catering for a crowd. That said, when I make this, I do not want to share it. I want it to last few a few meals plus be able to cut some thin slices to snack on during the day. I’m greedy like that.

It’s a luxurious combo of flavours, no question. This is not budget dining nor lazy baking. Don’t let that deter you. If you are catering for a crowd, they will think you are tres clever. My advice though is keep it all for yourself because this will feed the household for a few days, depending on your greed levels of course. I don’t want to judge, but I will… ’cause, er, judging is fun. Obviously.



  • 200g plain flour
  • Pinch of salt
  • 100g butter, at room temperature, diced
  • 60g ice cold water


  • 1/2 grey pumpkin, peeled and deseeded
  • 2 stalks rosemary
  • 4 eggs
  • 70 g pure cream
  • 70g cream cheese
  • 150g smoked trout
  • 100g feta, cubed
  • a knob of butter


  • Loose-bottom tart tin
  • Roasting tray
  • baking paper
  • frypan


  • Preheat the oven to 200 degrees
  • Chop the pumpkin  into small cubes.
  • Line a roasting tray with baking paper and spread the pumpkin around so they aren’t touching.
  • Drizzle with a decent lug of olive oil and season them with salt, pepper and rosemary sprigs.
  • Mix them round till they are well coated with oil.
  • Roast in the oven for about 25 mins. No need to cook them to mushy – they will continue cooking later.
  • While the pumpkin bakes, sift the flour and salt into the TMX bowl.
  • Combine 5 secs/speed 4, till it resembles fine breadcrumbs
  •  With the motor running on speed 5, slowly add the water through the lid (no more than a few seconds).
  • Knead 30 secs/ /
  • Press the dough into the pastry tin coming slightly up over the scalloped edges
  • Prick the base with a a fork
  • Chill in the fridge for 20 minutes
  • Line the chilled pastry case with baking paper, fill with ceramic baking beans or uncooked rice.
  • Blind bake in the oven for 10–15 minutes.
  • Remove the paper and beans, then bake for a further 5–8 minutes until golden.
  • Trim the excess pastry with a sharp knife
  • To the TMX bowl, add the eggs, cream, cream cheese, salt and pepper on 10 secs/speed 6.
  • To the frypan, add a knob of butter and heat till just nutty brown then quickly toss in the sage
  • Remove from the heat as soon as the sage has crinkled up
  • Into the pastry case, spread the pumpkin, sage (keep a couple of pretty ones aside), feta and flake in the trout using your fingers
  • Pour the egg mixture over the top
  • Carefully place the pretty sage leaves that you kept aside in the centre
  • Bake15-20 minutes till golden

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