This classic quiche is a firm favourite for lunches, buffets and suppers alike.
225 g (8 oz) wholemeal pastry
340 g (12 oz) smoked haddock fillet
140 ml (1/4 pint) chicken stock
2 hard-boiled eggs, chopped
1 tbsp chopped fresh chives
90 g (3 oz) cheese, grated
3 eggs
280 ml (1/2 pint) milk
Salt and pepper
340 g (12 oz) smoked haddock fillet
140 ml (1/4 pint) chicken stock
2 hard-boiled eggs, chopped
1 tbsp chopped fresh chives
90 g (3 oz) cheese, grated
3 eggs
280 ml (1/2 pint) milk
Salt and pepper
method
1. Roll out the pastry to fit a 22.5 cm (9 inch) deep fluted flan dish. Press the edges up well and push the base well down. Prick the base with a fork and bake blind for 15 minutes in a preheated oven, 190°C/375°F/Gas Mark 5.
2. Poach the fish gently in the chicken stock for about 8 minutes, or until just tender. Drain the fish and flake it into a bowl, discarding any skin or bones.
3. Mix the chopped eggs, chives and cheese into the fish, and spread this mixture evenly into the part-baked pastry case.
4. Beat together the eggs and milk and season to taste. Pour over the fish mixture in the pastry case.
5. Bake for 25-30 minutes, or until the filling is set, at the same oven temperature as before.
2. Poach the fish gently in the chicken stock for about 8 minutes, or until just tender. Drain the fish and flake it into a bowl, discarding any skin or bones.
3. Mix the chopped eggs, chives and cheese into the fish, and spread this mixture evenly into the part-baked pastry case.
4. Beat together the eggs and milk and season to taste. Pour over the fish mixture in the pastry case.
5. Bake for 25-30 minutes, or until the filling is set, at the same oven temperature as before.
rate this recipe
9.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
