Smoked Trout And Ricotta Quiche - cooking recipe

Ingredients

1 cup gluten-free all-purpose flour, plus 2 tbsp
1/3 cup quinoa flour
1/2 cup butter, chopped
1/2 cup sour cream
4 None large eggs
1 cup milk
1 tbsp fresh dill sprigs, plus extra for garnish
5 oz ricotta cheese
3.5 oz smoked trout or salmon
2 None spring onions, chopped
2 tsp baby capers
9 oz cherry tomatoes
None None fresh basil leaves, for garnish
None None baby arugula, to serve

Preparation

In a food processor, combine flour and butter. Process until combined. Add sour cream and process until mixture just comes together. Turn out onto a clean work surface, shape into a flat disc and cover with plastic wrap. Chill for 30 mins or freeze for 15 mins.
Preheat oven to 350\u00b0F. Roll out pastry dough thinly then use to line a 10 inch tart pan. Trim edges. Place on a baking tray then line with baking paper and fill with baking beans. Blind bake for 15 mins. Remove paper and beans and bake for another 10 mins, or until browned lightly. Let cool for 10 mins.
Lightly beat eggs and milk in a bowl. Season.
Sprinkle dill inside tart shell. Arrange small spoonfuls of ricotta and slices of trout over top then sprinkle with onions and capers. Pour egg mixture slowly into tart shell. Place tomatoes on tray next to tart pan and season. Bake for 10 mins, until tomatoes are just softened. Transfer tomatoes to a plate. Bake quiche for another 20 mins, or until just set in the center.
Garnish quiche with dill and basil. Serve with tomatoes and arugula.