Smoked Trout and Shallot Quiche

Cornmeal Pastry: In bowl, mix together flour, cornmeal, thyme, lemon rind, granulated sugar and sa< using pastry blender or 2 knives, cut in butter until in large crumbs. Whisk sour cream with water; drizzle over flour mixture, tossing with fork until dough comes together and adding up to 1 tbsp (15 mL) more water if necessary. Wrap in plastic wrap; refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

On lightly floured surface, roll out pastry to œ-inch (5 mm) thickness; fit into 9-inch (23 cm) quiche dish or pie plate. Fold edge under to leave 1/4 inch (5 mm) above rim; flute or crimp edge with fork. Prick all over with fork; refrigerate for 30 minutes.

Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; bake for 10 minutes. Let cool on rack. (Make-ahead: Cover and let stand at room temperature for up to 24 hours.)

In small roasting pan, toss shallots with oil and half of the salt. Roast in 400°F (200°C) oven, stirring once, until tender and lightly browned, about 20 minutes. Let cool; cut in half lengthwise. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Sprinkle fish and shallots in pastry shell. In bowl, whisk together eggs, milk, parsley, thyme, lemon rind, pepper and remaining sa< pour over top. Bake in 375°F (190°C) oven until knife inserted in centre comes out clean, 40 to 50 minutes. Let cool on rack for 10 minutes before serving.

Source : Canadian Living Magazine: December 2009