Smoked Trout-Gruyère Quiche in Cornmeal Crust

The marriage of smoked trout and Gruyère in this toothsome cornmeal-crusted quiche makes a delightful dish at almost any time of the day or evening. Dill, thyme, Dijon mustard, and horseradish add complexity and style to the taste.

If time is short, you can use a store-bought deep-dish pie shell and make it look homemade by defrosting the pastry until soft enough to crimp the edges. Because smoked trout can be salty, it’s best to taste a bite first, as you may not need to add salt.<