Snoek quiche

Recipe from: 3/31/2005 12:00:00 AM

Ingredients 19
Servings 6
Time

Ingredients

  • CRUST
  • 500
    ml
    cake flour
  • 7
    ml
    mustard powder
  • pinch of cayenne pepper
  • 5
    ml
    salt
  • 200
    ml
    butter
  • 250
    ml
    grated cheddar cheese
  • 1
    egg, lightly whisked
  • 60
    ml
    cold water
  • 1
    egg white, lightly whisked
  • FILLING
  • 500
    ml
    flaked cooked snoek
  • 2
    boiled eggs, roughly chopped
  • 125
    ml
    sun-dried tomatoes, roughly chopped
  • 15
    ml
    chopped spring onions
  • 30
    ml
    (or more to taste) finely chopped dill
  • 2
    eggs, lightly whisked
  • 250
    ml
    milk
  • 150
    ml
    grated cheddar cheese
 

Method

 
CRUST
Lightly grease a 22 cm quiche tin or loose-bottomed fluted pan.
Sift together the flour, mustard powder, cayenne pepper and salt.
Rub in the butter until the mixture resembles breadcrumbs.
Add the cheese and mix.
Blend the whisked egg and water and cut a little of the liquid into the flour mixture at a time, mixing until the dough is manageable. Cover with clingfilm and refrigerate for at least 30 minutes.
On a floured surface roll out the pastry to a thickness of about 3 mm and line the greased pie dish with the pastry.
Brush the base with the egg white and refrigerate until needed.
Preheat the oven to 180 °C.
FILLING
Mix all the filling ingredients and spoon into the pie crust.
Bake for 30 to 40 minutes or until the filling is done.
 

Read more on: fish/seafood  |  bake
 

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