Thursday, 21 November 2013

Smoked River Cobbler and Spring Onion Quiche

If you're ever stuck for mid-week meal ideas, I seriously recommend you try this quiche. Served hot with roast new potatoes and salad to make a filling meal. It's also a great party food as it can be eaten cold too, making it perfect for a buffet on boxing day alongside all your Christmas turkey left overs and cheeses! Sorry I forgot to take a photo of it until after I'd started dishing it up!

One batch of basic shortcrust pastry
500g smoked river cobbler, or other white fish, skinned and boned
Bunch of large spring onions, finely sliced
3 eggs
300ml pot double cream
1 tsp paprika
Pepper to taste
50g mature cheddar, grated

Pre-heat your oven to 180C and get your tart dish/tin out ready.
Lightly dust your work surface with flour, and roll the pastry out to 2-3mm thick. Use the pastry to line your dish/tin. Push the pastry into the edges and corners, and leave any over hang. Use a fork to prick a few holes across the base before using a sheet of baking paper or tin foil to line the pastry. Fill the lined case with baking beans. If you don't have baking beans, you can also use a handful of copper coins.
Blind-bake the pastry for 15 minutes, then remove the paper and beans/coins, and return to the oven for a further10 minutes, until just golden. 
While this is blind-baking, bring a pan of water to a simmer. Place the fish fillets into to the water and poach for 5 minutes, until the flesh is white and flaky. Drain the water from the pan and break the fish into bite sized chunks.
Once the pastry has finished blind baking, scatter the fish over the base of the case. Scatter over the sliced spring onions too, followed by the cheese.
In a small jug, beat together the eggs, cream, paprika and pepper and pour this over the fish and onions. 
Turn oven down to 150C and bake the quiche for a further 50 minutes, golden and just set in the middle.
Let it rest for about 10 minutes before serving hot, or leave to cool completely in the dish/tin if eating cold.

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