Curry Fish Quiche

By admin
10 April 2012

Preparation time: 15 min

Cooking time: 30 min

Serves: 4 – 6

Crust

375 ml (1 ½ c) cake flour

2 ml (½ t) dried Italian mixed herbs

salt

150 g margarine

1 egg, whisked

Filling

15 ml (1 T) olive oil

1 onion, chopped

1 clove garlic, crushed

2.5 ml (½ t) mild curry powder

125 g mushrooms, sliced

250 g fillet hake fish, cut into small cubes

3 eggs

250 ml (1 c) fresh cream

Preheat the oven to 190 °C. Sift the flour into a mixing bowl, add the herbs and salt and mix.

Add in the margarine and rub the flour with your fingers until the flour has a breadcrumb consistency.

Add the whisked egg and knead the dough until it no longer sticks to your hands.

Press the dough evenly into a quiche pan, poke it with a fork and refrigerate for 30 minutes.

Remove it from the fridge and blind-bake it for 15 minutes.

Heat the oil in a frying pan and add the onion, garlic, curry powder and mushrooms.

Stir-fry for 5 minutes and remove from the heat.

Spread the onion mixture at the bottom of the crust and add the fish to it.

Whisk the eggs and cream together and pour this over the fish and onion mix.

Bake for 20 – 25 minutes.

Serve with a salad or bread.

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