Smoked Trout & Asparagus Quiche - from Chef Gerald Pabalan

Want a restaurant quality quiche you can make from home?  Then follow this easy Smoked Trout and Asparagus Quiche recipe from Chef Greg Pabalan.  This will surely be a hit in your household.  

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Smoked Trout and Asparagus Quiche


  • 4oz. smoked trout, 2 ea. 
  • Asparagus (cut to ¼ inch pieces, poached and chilled)
  • 1 medium shallot (sliced thinly)
  • dill (chopped finely) 1 ½oz. 
  • shredded swiss, 1oz. 
  • shredded asiago
  • 1 ½ cup heavy cream
  • 1 egg
  • 1 frozen pie crust (9in.)


Shred the trout so it isn’t clumpy. Mix the trout with asparagus, shallots and dill and fill the pie crust evenly. Beat the egg into cream lightly. Do not over whip. Pour onto pie and sprinkle both cheeses evenly. Bake in 325 degree oven for 25 minutes or until mix has set. Let it cool for at least ½ hour.  Serve and Enjoy!