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Prep time
30 minutes
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Cook time
30 minutes
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Serves
6
Author Notes
Impress your brunch guests with this fabulous quiche and a bottle of Cava. —Scout
Ingredients
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1
basic pie crust recipe, or store bought
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8
eggs
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1/2 cup
10% cream
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1/2 cup
ricotta
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2 tablespoons
fresh dill
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2 cups
mixed micro greens
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2
tins of Scout Rainbow Trout
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1
lemon
Directions
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Preheat oven to 350 degrees.
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Roll out pie crust and lay into a medium deep pie plate.
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In a medium sized mixing bowl, whisk eggs and 10% cream together, season with a pinch of salt.
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Pour into unbaked pie crust and place in oven for 20 minutes or until the eggs have just started to set.
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Once set, pull out of oven and top with ricotta, and Scout Rainbow Trout.
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Return to oven for 10 minutes to finish cooking.
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Toss the microgreens in the dilled trout oil and add zest and juice of 1 whole lemon, garnish quiche and serve.
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