Smoked Trout Quiches

Full Cream AmasiTraditional Style ButterVacuum Sealed CheeseFeta
an image of Smoked Trout Quiches

Recipe Information



30 min

prep time:

20 min

cook time:

an image of easy




  • 6 sheets phyllo pastry
  • 75g First Choice Butter, melted
  • 2 shallots, sliced and cooked
  • 250g hot smoked trout
  • 150g First Choice Mature Cheddar, grated
  • 100g First Choice Feta, crumbled
  • 30ml chopped thyme
  • 30ml chopped dill
  • Zest of 1 lemon
  • 3 eggs
  • 100ml cream
  • 100ml First Choice Amasi
  • Salt and black pepper to taste

Preparation method:

  1. Preheat the oven to 180°C and grease 8 loose-bottomed quiche pans (10 cm diameter).
  2. Brush 3 phyllo pastry sheets with the melted butter and stack.
  3. Cut into 4 rectangles and line 4 of the greased quiche pans. Repeat with the rest of the pastry.
  4. Combine the cooked shallots, trout, mature cheddar, feta, thyme, dill and the lemon zest in a large bowl and mix to combine.
  5. Divide the mixture equally between the 8 phyllo pastry lined quiche pans.
  6. TO MAKE THE EGG CUSTARD: In a small bowl combine the eggs, cream and amasi. Season with salt and pepper and mix well with a whisk.
  7. Pour the egg mixture over the filling in the quiches and bake for ± 20 mins until cooked and golden brown. If the pastry becomes too dark, cover the quiches gently with foil until cooked.
  8. Garnish with fresh dill.