Seafood quiche

YOU
6 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (14)

PASTRY
125.00 g butter — or margarine, softened
240.00 g flour — cake
50.00 ml water
FILLING
25.00 ml oil
2.00 leeks — sliced
150.00 g mushrooms — sliced
200.00 g haddock — steamed, flaked
200.00 g prawns — drained
100.00 g cheddar cheese — grated
3.00 eggs — extra-large, lightly beaten
125.00 ml cream
125.00 ml milk
salt
freshly ground black pepper
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Method:

Preheat the oven to 200 ºC (400 ºF).
Work butter into flour with your fingertips. Add just enough water to form a soft dough.
Knead well and shape into a ball. Cover with clingwrap and chill for about 30 minutes.
On a lightly floured surface, roll the dough into a 3 mm thick round. Line a 20 cm pie dish with the pastry.
Prick the bottom of the pastry with a fork and chill for another 15 minutes.
Line with wax paper and fill with dried beans.
Bake for about 10 minutes, remove the paper and beans and bake for another 15 minutes.
Sauté leeks in hot oil until soft.
Add mushrooms and sauté until pale brown.
Spoon into prepared crust, followed by haddock, prawns and Cheddar cheese.
Blend eggs, cream and milk and season to taste with salt and pepper. Pour into crust.
Reduce the heat to 190 ºC (375 ºF) and bake for about 35 minutes or until the egg mixture has set and is pale brown.



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