TROUT & LEEK QUICHE IN A BUTTERY WALNUT PASTRY

Instructions

1. To make the pastry add the flour, walnuts and salt to a food processor, blitz to combine, then add the butter and blitz to a breadcrumb consistency
2. Add the egg yolk and pulse, gradually adding the water until the mixture starts to combine 
3. Tip the mix out onto a lightly floured surface and knead with your hands for a couple of minutes
4. Shape into a ball, wrap in cling film and chill in the fridge for 20 mins
5. Preheat the oven to 200°C
6. After 20 mins roll out the pastry on a lightly floured surface to about 2mm thickness
7. Carefully place the pastry into the base of the dish
8. Trim the pastry edges so that there is still a little pastry overhang as it will shrink slightly, lightly prick the base with a fork, then chill in the fridge for 10 mins
9. Line the pastry with parchment paper, add baking beans/rice, then bake for 10 minutes
10. If you notice any small holes or cracks, patch up with leftover pastry trimmings
11. Remove the paper and beans/rice, then bake for another 5-10 minutes until golden 
12. Remove from the oven and turn the oven down to 180°C
13. In a saucepan melt the butter on medium heat, add the leeks and shredded greens with a little salt and sauté for a couple of minutes, set aside
14. Beat the eggs in a bowl with the milk and dill, season well with salt, pepper and chilli flakes
15. Arrange the leeks and sprouts in the baked pastry case, flake over the trout and add the spring onions
16. Carefully pour the egg mixture over the trout filling and bake in the oven for 30–35 minutes or until just set
17. Trim away any excess pastry with a sharp knife
18. Leave the quiche to cool slightly, then cut slices and serve with a crisp green salad
19. Enjoy!