Filo quiche with haddock
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | Haddock fillets; skinned (13oz) |
| 4 | tablespoons | Sunflower oil |
| 1 | Onion; finely chopped | |
| 1 | 200 gram pac feta cheese; cut into 1cm (1/2 | |
| ; inch) cubes | ||
| 2 | mediums | Size eggs; beaten |
| 200 | millilitres | Single cream; (7fl oz) |
| 2 | Cm; (1 inch) piece fresh | |
| ; root ginger, peeled | ||
| ; and finely chopped | ||
| ½ | teaspoon | Grated nutmeg |
| Salt and freshly ground black pepper | ||
| 1 | 200 gram pac fresh filo pastry | |
| 1 | 40 grams pac fresh 'n' ready rocket | |
Directions
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Cut the fish into 2cm (1 inch) cubes.
Heat 1 tablespoon of the oil in a frying pan and cook the onion until softened.
Mix together the fish, cheese, beaten eggs, cream, ginger, nutmeg and season to taste.
Take 1 or 2 (depending on size) sheets of filo pastry and brush over with oil then line the base and sides allowing the pastry to fall over the edge of a 25cm x 20cm (10 x 8 inch) dish. Repeat this so that three layers are formed, brushing each sheet with oil.
Lay the rocket leaves in the base of the filo dish, then pour over the fish mixture.
Fold over the excess filo pastry on to the filling. Crumple 3 or 4 oiled filo sheets on the top to make a crispy topping. Brush lightly with oil.
Bake for 35 minutes until golden brown.
Converted by MC_Buster.
NOTES : A creamy haddock and cheese quiche with a crispy filo topping.
Converted by MM_Buster v2.0l.