This fish quiche will serve 8 as an appetizer, 6 as a light lunch or as few as 4 for a picnic.
Cooking time: 1 hour
ingredients
serves 6
3/4 x shortcrust pastry (below)
1/2 pound kipper or herring fillets, cooked, or canned kippers
1 cup thin cream
3 medium-sized eggs, lightly beaten
1 tablespoon prepared mustard
salt
freshly ground black pepper
2 lemons cut into wedges
parsley
method
1. Heat the oven to 200°C (400°F).
2. Line a 9 inch layer cake pan with the pastry and bake it blind for 20 minutes.
3. Meanwhile flake the fish with a fork. Mix the cream and eggs together. Add the mustard. Stir in the flaked fish with its juices and mix well. Season to taste.
4. Remove the pastry case from oven. Reduce heat to 180°C (350°F).
5. Pile the filling into the pastry. Bake for 20 - 25 minutes until filling has set. Remove from the oven and leave to cool.
6. To serve, garnish the flan with lemon wedges and parsley sprigs.
Shortcrust Pastry
2 cups All purpose flour
1/2 teaspoon salt
1/4 pound butter or margarine, diced
about 8 teaspoons cold water
1. Sift the flour and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.
2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.
3. When it resembles even breadcrumbs, sprinkle on half the water and stir with a knife, until it clings together.
4. Add a little more water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.
5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.
