1 QUICHE CRUST 300 grams smoked haddock 1 1/2 cups cream 1 chopped onion 150 grams grated Swiss cheese 1 tablespoon flour 4 eggs 2 tablespoons butter -- (2 to 3) 3 tablespoons finely sliced green onions 1/2 cup sliced mushrooms salt and pepper nutmeg 1. Bake pie crust with weight inside for 15 minutes in a 350 F pre-heated oven. 2. Remove weight and bake another 10 minutes. 3. Cook onion in butter until transparent. 4. Add mushrooms and cook until dry. 5. Add flaked haddock to mixture and turn off heat. 6. Place filling on pie crust. 7. Beat eggs with cream and season with spices. 8. Stir flour into cheese and place on top of filling. 9. Pour seasoned egg mixture with green onions on top. 10.Bake for 30 to 45 minutes in 300 F oven.
Ingredients ; 225g/8oz ready-made shortcrust pastry 25g/1oz butter 1 onion, sliced 15g/1 ⁄2oz plain flour 125ml/4fl oz milk 3 eggs, beaten 75g/3oz Cheddar cheese, grated 225g/8oz cooked smoked haddock, flaked 3 tomatoes, chopped Salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Roll out the pastry and use to line a 23cm/9in flan dish. • Melt the butter in a saucepan, and sweat the onion until soft. Stir in the flour, then the milk, and bring to the boil, stirring continuously. • Remove the sauce from the heat and add the eggs and half of the cheese. Season with salt and pepper. • Arrange the flaked fish and tomatoes on the pastry, and pour the sauce over the top. Sprinkle with the remaining cheese. • Bake in the oven for 30–40 minutes until set and golden brown.
Music by Alexander Blu
Note; Be sure to adjust according to your preference and ingredients.
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