Smoked trout and mint light quiche

Fast and easy.
My interpretation of a recipe from the French television. A quiche without the pastry.

 

Recipe (x10 muffin size)

250ml milk

100gr flour

100gr gouda cheese (coarsely grated)

100gr cream cheese (Philadelphia)

3 eggs

2 fillets smoked trout

Bunch of fresh mint

 

Mix well milk and flour add the cream cheese and whisk until soft consistency than add the beaten eggs and mix well, finally add the grated cheese and chopped mint.  N.B.the mixture is quite liquid at this stage but you want to see the coarsely grated cheese and mint.

Pour the mixture in the buttered mould (3/4 full) and add chunks of trout on top and put in the oven at 180^oC, 12-15 minutes

 

Delicious served warm for a fluffy texture soufflé-like or cold for more of a bite accompanied by a salad.