Name: Snoek quiche
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 500.00 ml flour cake; 7.00 ml mustard powder; 0.00 cayenne pepper pinch; 5.00 ml salt; 200.00 ml butter; 250.00 ml cheddar cheese grated; 1.00 eggs lightly whisked; 60.00 ml water cold; 1.00 eggs whites only, lightly whisked; 500.00 ml snoek cooked, flaked; 2.00 eggs boiled, chopped; 125.00 ml sun-dried tomatoes chopped; 15.00 ml spring onions chopped; 30.00 ml fresh dill chopped; 2.00 eggs lightly whisked; 250.00 ml milk; 150.00 ml cheddar cheese grated

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Ingredients (17)

CRUST

500.00 ml	flour — cake
7.00 ml	mustard — powder
0.00	cayenne pepper — pinch
5.00 ml	salt
200.00 ml	butter
250.00 ml	cheddar cheese — grated
1.00	eggs — lightly whisked
60.00 ml	water — cold
1.00	eggs — whites only, lightly whisked

FILLING

500.00 ml	snoek — cooked, flaked
2.00	eggs — boiled, chopped
125.00 ml	sun-dried tomatoes — chopped
15.00 ml	spring onions — chopped
30.00 ml	fresh dill — chopped
2.00	eggs — lightly whisked
250.00 ml	milk
150.00 ml	cheddar cheese — grated

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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 &degC.
FILLING
Mix all the filling ingredients and spoon into the pie crust.
Bake for 30 to 40 minutes or until the filling is done.