Name: Haddock quiche
Yield: 0 serving
Cuisine: Bake
Ingredients: 270.00 g flour cake; salt pinch; 175.00 ml oil; 45.00 ml milk; 15.00 ml oil; 2.00 onion sliced; 3.00 tomatoes large, peeled and cubed; salt; freshly ground black pepper; 3.00 eggs hard-boiled, sliced; 400.00 g haddock frozen fillets; 600.00 ml milk; 50.00 g butter; 50.00 g flour cake; 50.00 g cheddar cheese grated; 45.00 ml fresh parsley

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Ingredients (16)

QUICK PASTRY

270.00 g	flour — cake
	salt — pinch
175.00 ml	oil
45.00 ml	milk

FILLING

15.00 ml	oil
2.00	onion — sliced
3.00	tomatoes — large, peeled and cubed
	salt
	freshly ground black pepper
3.00	eggs — hard-boiled, sliced
400.00 g	haddock — frozen fillets
600.00 ml	milk
50.00 g	butter
50.00 g	flour — cake
50.00 g	cheddar cheese — grated
45.00 ml	fresh parsley

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Method:

Preheat the oven to 200 ºC (400ºF). Sift the cake flour and salt together. Combine the oil and milk, add to the flour mixture and mix with a fork. Add more cake flour or oil if necessary. Press into a 26 cm pie dish and bake blind (see basic pastry for quiches recipe). FILLING: Heat the oil in a pan and sauté the onion until soft. Add the tomato and season to taste with salt and pepper. Simmer until the tomato is soft and most of the liquid has evaporated. Pour into the baked pastry shell. Arrange the egg slices on top. Place the fish fillets in the milk and heat until the fish is cooked. Drain, reserving the milk. Flake the fish and sprinkle on top of the egg slices. Heat the butter in a pan and add the cake flour. Stir continuously until a smooth paste is formed and the flour is cooked through. Season to taste with salt and pepper. Heat until the mixture comes to the boil. Add the cheese and parsley, stirring until the cheese has melted. Pour over the fish. Reduce the heat to 190 ºC (375 ºF) and bake for about 35 minutes or until the top is golden brown. Serve hot. Makes about 16 slices.