Hot smoked trout quiche with goats cheese, zucchini and pine nuts

Quiche. Once only the domaine of ladies who lunch, and in particular some broad named Lorraine.

This recipe is inspired by a recent trip to Everleigh farmers markets, and more specifically the excellent produce Delicious Foods are putting out there, by way of bright coral hot smoked trout and other smoked fish products. Sydney's groundswell of farmers markets often see the same purveyors, much to critics and food whore's disdain. Really though, if providores are selling great quality produce - isn't it just spreading the love?

Ingredients

Two sheets of puff pastry (the guys at Careme do it best if you're buying premade)
100 grams piece of hot smoked trout, coarsely flaked
5 large (freerange) eggs
1/4 cup of milk
1/2 a zucchini
1/2 cup parmigiano reggiano, grated
salt and pepper to taste
50g soft goats cheese, crumbled

Method

Preheat the oven to 190% c

In small pie dishes, trace the circumference of the pastry (allowing for an edge) and cut the pastry to fit in each dish.

In a bowl, whisk the eggs, milk and cheese. Season with salt and pepper.

Using a vegetable peeler, peel ribbons of zucchini

Pour half the egg mixture into each pastry case, arrange the zucchini ribbons, goats cheese, trout and pine nuts and top up with egg mixture

Top each quiche with more cheese, salt and pepper

Bake in a hot oven for 15-20 minutes, or until the pastry is golden and the egg is almost set.

Remove from oven and allow to cool (this will allow the egg to further set)