by Zarina

This buttery walnut pastry was sooo gorgeously nutty flavoured and worked beautifully with the earthy, flaky trout and sweet oniony leeks… a match made in heaven!!!  

I don’t think I want to make a normal quiche crust ever again after trying a walnut crust… I can’t begin to tell you how deliciously nutty and scrummy it was… please give this one a go guys.. you won’t be disappointed!!

How STRIKING is this blue pie/ tart dish from @peugeot_saveurs_uk… the colour is so stunning isn’t it? Available to purchase on their website for only £33.99!

California Walnuts @walnuts_uk are my current obsession, they are sun-ripened, crunchy and really mild and sweet in taste not to mention packed with healthy omega-3 fatty acids… they make the perfect grab and go snack and are fabulous roasted with salads or used in recipes.

The trout was kindly gifted to me by @bitishtrout to support their campaign Shout Out For British Trout to help raise awareness of this highly sustainable, healthy, tasty low-fat fish and encourage people to buy British!


Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 350g Plain flour, plus extra for dusting
  • 100g Walnuts, blitzed in a food processor until fine (@walnuts_uk)
  • ½ tsp Sea salt
  • 200g Butter, chilled, cut into cubes
  • 3-4 tbsp Ice cold Water
  • 1 Egg
  • .
  • 1 tbsp Butter
  • 50g Leeks, sliced into thin rounds
  • 150g Leafy greens, shredded (Brussels sprouts, spinach, chard, spring greens, kale)
  • 6 Eggs
  • 100ml Full fat milk
  • 1 tbsp Fresh dill, chopped
  • 300g Smoked trout
  • 4 Spring onions, sliced fine
  • Sea salt flakes, black pepper and crushed red chilli flakes


  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!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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