Recipes.gif
  
 
Kipper and Cheese Quiche
  
 
Cheese pastry: Filling: Decoration:
  • 6 oz plain flour
  • 1/4 level tsp salt
  • 3 oz butter
  • 2 oz Cheddar cheese, finely grated
  • 2 tbsp water
  • 8-oz packet frozen kipper fillets
  • 2 eggs, beaten
  • 1/4 pt double cream
  • Grated zest of 1/2 lemon
  • 1 level tbsp chopped parsley
  • 1 level tbsp prepared English mustard
  • Salt and freshly ground black pepper
  • Lemon slices
  • Sprig of parsley
  • Make pastry in the usual way, but stir in cheese before adding water.
  • Roll out and line an 8 in diameter flan ring.
  • Bake blind at 400 F (gas mark 6) for 15 minutes.
  • Remove baking beans and foil or paper and cook for a further 5-10 minutes.
  • Cook kippers as directed on pack. Skin and flake fish, then scatter over base of flan.
  • Whisk eggs and cream lightly together and stir in lemon zest, parsley, mustard and seasoning.
  • Pour into flan and bake at 350 F (gas mark 4) for 25 minutes or until set.
  • Serve garnished with lemon slices and parsley.
Serves: 4-6.