Serves 4
Preparation time 10 minutes, Cooking time 12–15 minutes
Ingredients:
½ tablespoon rapeseed oil
400 g (13 oz) baby spinach leaves
6 large eggs
100 ml (3½ fl oz) semi-skimmed milk
3 tablespoons grated Parmesan cheese
2 tablespoons finely chopped chives
150 g (5 oz) hot-smoked trout fillets, flaked
4 cherry tomatoes, halved
salt and pepper
Method:
Line 8 holes of a muffin tin with 15 cm (6 inch) squares of greaseproof paper.
Heat the oil in a frying pan, add the spinach and cook briefly until wilted. Remove from the heat.
Beat together the eggs, milk and cheese in a jug and season to taste, then stir in the chives and trout.
Divide the spinach between the muffin cases, then pour in the egg mixture. Top each one with half a cherry tomato.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until just set.
For smoked trout baked eggs, brush 4 ramekins with melted butter, then add 50 g (2 oz) flaked hot-smoked trout fillet to each dish. Carefully break 2 eggs into each ramekin, top with 2 tablespoons grated Cheddar cheese and season. Place the ramekins in a roasting tin with enough boiling water to come three-quarters of the way up the sides of the dishes. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 8–9 minutes until the cheese has melted and the egg is cooked but still soft. Calories per serving 244
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| mini smoked trout quiches |
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