Makes 1 quiche of 30cm + 1 small quiche of 12cm – Prep: 45 min + 2 h rest – Oven: 35 min

For the pastry, put the flour and salt in a bowl. Cut the butter into cubes and add to the flour. Rub between your hands until you get fine breadcrumbs, or mix in a food processor. Add the egg and water and knead or mix into a dough.

Shape the pastry into a disc and wrap in cling film. Refrigerate for 2 hours to firm up.

Meanwhile, cook the lentils: put the lentils in a sieve and rinse under a running tap. Bring a saucepan of unsalted water to the boil and add the lentils. Cook for approximately 20 minutes until soft but still retaining some bite. Drain and cool under a running tap. Set aside.

Peel and chop the onion, peel and crush the garlic. Melt the butter in a frying pan and fry the chopped onions for 5 minutes until soft, then add the garlic and fry for another minute. Add the white wine and cook for another minute until the wine has been absorbed. Take off the heat and add to the lentils with the parsley and the dill.

Cut the trout into small slices. Stir through the lentils and season with salt and pepper.

Preheat the oven to 170°C fan.

Grease a 30cm a 12cm quiche tin.

Take the pastry out of the fridge and roll out thinly on a floured work surface, so that the dough is slightly larger than the big quiche tin. Lift the dough into the tin, press down lightly and cut off any excess dough. Roll out the remaining dough again and place in the small quiche tin.

Prick the pastry base a few times with a fork. Brush the mustard all over the base.

Distribute the lentil filling over the pastry and pour the egg custard over the filling.

Sprinkle with grated Emmental and bake the quiche in the preheated oven for 35 minutes.

Serve with a green salad with radish and capers.

*If you can’t find smoked trout slices you can replace them with smoked salmon.