Difficulty level:            EASY

Prepping time:            30 minutes

Baking/cooking time:  20 minutes

(Makes 8 individual quiches)

6          sheets phyllo pastry

75 g     melted butter

2          shallots, sliced and cooked

250 g   hot smoked trout

150 g   mature cheddar, grated

100 g   feta, crumbled

30 ml   chopped thyme

30 ml   chopped dill

            Zest of 1 lemon

3          eggs

100 ml cream

100 ml amasi OR MILK

            salt and black pepper to taste


  • Preheat the oven to 180°C and grease 8 loose-bottomed quiche pans (10 cm diameter). 
  • Brush 3 phyllo pastry sheets with the melted butter and stack
  • Cut into 4 rectangles and line 4 of the greased quiche pans. Repeat with the rest of the pastry
  • Combine the cooked shallots, trout, mature cheddar, feta, thyme, dill and the lemon zest in a large bowl and mix to combine
  • Divide the mixture equally between the 8 phyllo pastry lined quiche pans.
  • TO MAKE THE EGG CUSTARD: In a small bowl combine the eggs, cream and amasi or milk. Season with salt and pepper and mix well with a whisk.
  • Pour the egg mixture over the filling in the quiches and bake for ± 20 minutes until cooked and golden brown. If the pastry becomes too dark, cover the quiches gently with foil until cooked
  • Garnish with fresh dill

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