Seafood quiche

Recipe from: 1/2/1997 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • PASTRY
  • 400
    ml
    cake flour
  • 125
    ml
    butter
  • 80
    ml
    cold butter
  • 1
    egg white, lightly beaten
  • FILLING
  • 200
    g
    haddock
  • 15
    ml
    butter
  • 1
    large leek, sliced into rings
  • 250
    g
    fresh button mushrooms, sliced
  • 200
    g
    frozen prawns, defrosted
  • 200
    g
    Cheddar cheese, grated
  • 125
    ml
    milk
  • 125
    ml
    cream
  • 3
    extra-;large eggs
  • salt and freshly ground black pepper
 

Method

 
Preheat the oven to 190 ºC (375 ºF). Spray a 24 cm pie dish with non-stick spray. Sift the cake flour and add the butter. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the water and mix to form a stiff dough. Wrap in plastic wrap and chill for 30 minutes. Roll out the pastry on a lightly floured surface. Line the pie dish with the pastry. Chill for 30 minutes. Trim the edges. Prick the crust with a fork and brush with egg white. Boil the haddock in a little water until it flakes easily. Heat the butter in a pan and stir-fry the leek until tender. Add the mushrooms and stir-fry until lightly browned. Add the prawns and stir-fry for another minute. Add the haddock and turn the mixture into the prepared crust. Whisk together the milk, cream and eggs. Season with salt and pepper and pour into the crust. Bake for 50 to 60 minutes or until the mixture is done and set. Cool slightly until set firmly. Serve with a salad.
 

Read more on: fish/seafood  |  bake
 

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