- 400g baby potatoes, scrubbed
- 1 tablespoon olive oil
- 275g white cabbage, very finely sliced
- 6 free-range eggs
- 125ml milk
- 120g creme fraiche, whisked to soften
- 1 handful dill, snipped into small lengths
- 2 tablespoons chia seeds
- sea salt and freshly ground pepper
- 1 x 200g smoked trout fillet, ski and bones removed, flaked
- 1 handful micro herbs (optional)
- green salad, to serve
Chia Sour Cream Pastry
- 270g plain flour, plus extra for dusting
- 150g unsalted butter, chilled and cubed
- sea salt
- 80g sour cream
- 2 tablespoons chia seeds
1. For the pastry, place the flour, butter, and 1/2 teaspoon salt in the bowl of a food processor and whiz until it resembles breacrumbs. Add sour cream and chia seeds and whiz until the dough just starts to come together; it should be soft and a little sticky to the touch.
2. Turn the dough out onto a lightly floured surface and press together, shaping into a disc. Wrap in cling film and refrigerate for 30 minutes.
3. Meanwhile, place the potatoes in a large saucepan of salter water and bring to a boil. Reduce the heat to a medium and simmer for 20-25 minutes or until a knife can be inserted easily into the centres. Drain and set aside to cool, then cut into 1cm thick slices.
4. Preheat the oven to 200°C/180°C fan/gas 6 and grease a 28 cm diameter loose-based fluted tart tin.
5. Heat the oil in a deep frying pan over medium-high heat. Add the cabbage and cook, stirring often, for 3-4 minutes or until it's starting to soften and turn golden brown and around the edges. Remove from the heat and set aside.
6. On a floured surface, roll out the pastry to a thickness of 5 mm and use to line the prepared tin, patching any holes that may appear. Refrigerate the pastry case for 30 minutes.
7. Take two large pieces of greaseproof paper and scrunch them up in your hands, then smooth them out and use to line the pastry case, overlapping them to cover the whole base. Fill with baking beans or rice and blind-bake for 20 minutes, then remove the paper and beans or rice and bake for a further 12-15 minutes or until the pastry is lightly golden. Set aside to cool.
8. Whisk together the eggs, milk, creme fraiche, dill and chia seeds and season with salt and pepper.
9. To assemble the quiche, line the pastry with the sliced potato, then cover with cabbage and scatter the flaked trout on top. Carefully pour in the egg mixture, lightly pressing down on the ingredients to let the liquid come to the top. Bake for 30-35 minutes or until golden brown and cooked through. Serve hot or at room temperature scattered with micro herbs, if using, and a green salad to the side.
For more recipes from What Katie Ate at the Weekend by Katie Quinn Davies, (Saltyard Books, £19.99) click here