HADDOCK QUICHE WITH A CREAM CHEESE PASTRY BASE

HADDOCK QUICHE WITH A CREAM CHEESE PASTRY BASE
Cream Cheese Pastry
250ml Cake Flour
2ml Salt
125g Cold Butter
125g Cream Cheese

Soft flour and salt together. Cut butter into small pieces and ruv into flour until mixture resembles fine breadcrumbs. Add cream cheese and mix to a soft dough. Cover with plastic wrap and refrigerate for at least 1 hour. Roll out pastry on a lightly floured surface to a thickness of 3mm.

Filling
30ml Butter
30ml Cake Flour
250ml Milk
250g Frozen Haddock Fillets, cooked & Flaked
250ml grated Cheddar Cheese
15ml chopped Gherkins
1 Medium Onion finely chopped
15ml Fresh chopped pasley or 5ml dried
15ml Freah chopped herbs or 5ml dried
5ml Mustard Powder
Salt & Pepper to taste
3 Extra large eggs lightly beaten
Melt butter in a medium saucepan. Add flour and stir over low heat for 1 minute. Add milk & cook over medium heat whisking constantly until sauce thickens. Remove from heat. Add haddock, cheese, gherkins, onion, herbs, mustard powder, seasoning and eggs. Mix well, leave to cool. Spoon filling onto lined base. Bake in a preheat oven at 180° for about 30 min or until set

Source and Photo: Arlene Inman