Solo: Trout Crustless Quiche

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Solo: Trout Crustless Quiche

Smoked trout ribbons, swiss chard and chunky cottage cheese in an oven baked quiche. Served with a side of tomato and basil salad.

Ingredients to serve 1

  • 50g x Swiss chard – remove stalks & slice (2cm)
  • 40g x smoked trout – tear into ribbons
  • 1 x egg – beat lightly
  • 125g x chunky cottage cheese
  • ¼ x onion – peel & chop finely
  • 15g x grated mozzarella
  • ¼ x lemon
  • ½ tbsp x sunflower seeds
  • 1 x tomato – dice (½ cm)
  • 3g x basil – tear
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut the lemon in half and juice. Set aside.

Step 3

Onion: Place a frying pan on a medium-high heat and cook the onion with a drizzle of olive oil and some salt – 5 minutes. Remove from the pan and set aside in a bowl.

Step 4

Swiss chard: Using the same pan, add the Swiss chard and cook for 1 minute until wilted. Remove from the pan, place into a colander and use the back of a spoon to squeeze out any excess liquid. Add it to the bowl with the onion.

Step 5

Trout mix: Add the cottage cheese and trout ribbons to the bowl with the onions and Swiss chard. Mix in the egg and season with salt and pepper. Tip the mix into a casserole dish and top with the grated mozzarella. Place in the oven and cook for 25-30 minutes until golden.

Step 6

Sunflower seeds: Place a small pan on high heat and dry toast the sunflower seeds until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 7

Salad: Mix the diced tomato with the basil and lemon zest. Then add salt, pepper, lemon juice and a drizzle of olive oil to taste.

Step 8

Serve the smoked trout quiche with the tomato salad on the side.