First posted: Oct 26, 2015
Crustless Spinach and Smoked Trout Tartlets
You can make these either in a cast-iron pan that goes from stove to oven for a real one-pot wonder (basically, a frittata), or you can pour the filling into a lightly greased muffin tray and you’ll end up with dainty little breakfast bites that are hard not to love. Actually, they make really cute canapés too; lay them out on a pretty platter or board, add a little halo of micro herbs and you’re golden. And if it’s breakfast for dinner that you’re after, then I think this is your number. Also, they check a whole lot of healthy boxes – gluten free, sugar free and full of good slow-releasing energy.
Ingredients
Cooks in: Serves:4-6
Filling- 1 Tbsp olive oil
- 4 spring onions, chopped
- 200g fresh spinach, roughly chopped
- 100g smoked trout, roughly chopped
- 1/2 cup grated Cheddar cheese
- ½ cup crumbled feta
- 1 Tbsp chopped fresh basil
- 2 eggs
- 150 ml milk (about 2/3 cup)
- Pinch of freshly ground black pepper
- 1 tsp Dijon mustard
What to do
1. Preheat the oven to 180 °C and grease a medium-sized pie dish (approximately 20 cm wide). 2. Heat the olive oil in a frying pan over medium heat and fry the spring onions for 4–5 minutes, or until they have softened. Add the spinach and stir until it has wilted. 3. Remove the pan from the heat and add the remaining filling ingredients and stir gently to combine. Stir gently until the spinach has wilted. [It has already wilted – see step 2] If using a pie dish, add this mixture to the pie dish, spreading evenly, and sprinkle over the grated cheese. [You would have added this already – see above] 4. Whisk the eggs and milk together. Whisk in the pepper and mustard and pour the egg mixture over the filling. Bake for 25–30 minutes, or until set and lightly golden. Notes This recipe was adapted from HOME, Food From My Kitchen (July 2015)
You can easily swop out the trout and spinach for sweet baby peas, grated courgette and chopped fresh mint; or leftover roast veggies; or bacon and golden whole kernel corn.
Photo Credit: Warren Heath | Food Styline: Lisa Clark
Share this recipe
Related recipes
Comments
