Springhills trout and asparagus quiche

Created by our friend the talented Ontario chef Signe Langford.

“Some things are classics that never go out of style. Sure, quiche might feel a little ‘80s, but in reality, it’s been around since the 16^th century. Hailing from Lorraine, France it was created with cream, eggs, cheese and bacon. C’est tout, c’est complet! Since then, folks all over the world have been taking liberties with quiche by adding all sorts of tasty things. We’re adding asparagus and Springhills trout to make a Quiche Ontario.  PS – In this no-judgement zone, go ahead and use ready made crust if pastry is not your thing. Though, I encourage you to try; this is the easiest crust you’ll ever make. Promise!” — Signe Langford

Ingredients

For the crust:

Tip: when making this dough, a scale is the better way to go.

• 10 oz (300 g) pastry flour
• 5 oz (150 g) small pieces of room temperature butter
• ½ tsp sea salt
• 1/3 cup water or warm milk

For the filling:

• Water to fill wide saucepan
• 1 Tbsp. salt
• 20 thin spears asparagus, tough bottoms trimmed
• 1 filet poached Springhills trout; skin removed after poaching
• 4 free run eggs
• ½ cup 10% or half and half
• ½ cup whipping or 35% cream
• ¼ tsp sea salt
• ¼ tsp pepper
• Good pinch nutmeg
• 2 Tbsp. finely chopped fresh dill
• ¼ cup soft goat cheese (chevre)
• ¼ cup crumbled feta cheese

Method

For the crust:

1. Preheat oven to 350 F.
2. Mix the flour and salt in a bowl.
3. Add the butter and mix it with the flour, using your fingers to “rub” the butter into smaller and smaller pieces. Within 2 to 3 minutes, your flour mixture should be the texture of large couscous with the odd pea in there. Add the water (or milk) and quickly stir and knead with your fingers, forming a ball.
4. Transfer pastry directly onto parchment paper and roll out.
5. When you have a large enough round of pastry, add it to a 9- or 10-inch, ungreased pie plate.
6. Gently press the dough down into the plate and us the sides. Trim any excess dough from around the edges, pinch the edge if desired, then prick all over the bottom with a fork. Place parchment on top and weigh it down with pie beads or dry beans and bake immediately for about 30 minutes or until beginning to turn golden at the edges. Set aside and make filling.

For the filling:

1. Preheat oven to 375F.
2. In a large saucepan over high heat, bring salted water to a boil; add trimmed asparagus and blanch for 1 minute. Use tongs to transfer to a bowl of ice-cold water; when cool, transfer to a dishcloth to drain. When cool and dry, chop into small coins.
3. Keep the asparagus blanching water in the saucepan and add the trout. Reduce heat to medium to simmer, add trout, cover and cook for about 4 or 5 minutes until opaque. Transfer to a plate to drain and cool. When cool enough to touch, peel off skin, break filet into chunks; set aside.
4. Into a large bowl add eggs, cream, salt, pepper, nutmeg, dill; whisk to combine well. Add the cheeses, asparagus, and trout; gently stir in with rubber spatula.
5. Pour the mixture into blind-baked crust; bake for about 40 minutes or until the filling is set but still a little soft to the touch in the center. It will firm up as it cools.
6. Allow to cool to room temperature before attempting to slice and serve.

Chef’s Tip: the poached skin is full of good fats and nutrients, so either fry it until crispy, season with salt and vinegar and enjoy – cook’s treat! – or go ahead and make your dog or cat’s day!