dilled trout quiche

How to make chef Charlotte Langley’s Dilled Trout Quiche

“The Dilled Trout Quiche featuring the responsibly sourced Ontario Trout with Dill is a personal favourite of mine as it packs a punch in herbaceous flavour,” says chef Charlotte Langley. “What’s more, it’s so versatile that it can be enjoyed with a glass of cava at breakfast or brunch, and is still delicious and satiating when paired with salads and sides for dinner or supper. It’s a dish that can be enjoyed around the clock!


  • 1 basic pie crust recipe, or store-bought
  • 8 eggs
  • 1/2 cup 10% cream
  • pinch of salt
  • 1/2 cup ricotta
  • 2 tbsp fresh dill
  • 2 cups mixed microgreens
  • 2 tins of high-quality trout (such as Scout Canning’s Ontario Trout with Dill)
  • 1 lemon


  1. Preheat the oven to 350°F.
  2. Roll out pie crust and lay it into a medium deep pie plate.
  3. In a medium-sized mixing bowl, whisk eggs and 10% cream together, season with salt.
  4. Pour mixture into unbaked pie crust and place in oven for 20 minutes or until the eggs have just started to set.
  5. Once set, pull out of oven and top with ricotta, fresh dill and Scout’s Ontario Trout with Dill (save the oil).
  6. Return to oven for 10 minutes to finish cooking.
  7. Toss the microgreens in the dilled trout oil and add zest and juice of 1 lemon, garnish quiche and serve.

Article exclusive to TRNTO