Haddock, Feta And Rocket Phyllo Quiche
Ingredients
400 g Haddock Fillets
250 ml Milk
60 ml Sunflower Oil
1 Medium Onion, finely chopped
200 g Feta Cheese, cut into 1 cm cubes
2 Medium Eggs, beaten
190 ml Cream
5 ml Fresh Ginger, finely chopped
5 ml Fine Nutmeg
40 g Fresh Rocket
200 g Phyllo Pastry
250 ml Milk
60 ml Sunflower Oil
1 Medium Onion, finely chopped
200 g Feta Cheese, cut into 1 cm cubes
2 Medium Eggs, beaten
190 ml Cream
5 ml Fresh Ginger, finely chopped
5 ml Fine Nutmeg
40 g Fresh Rocket
200 g Phyllo Pastry
Methods/steps
Preheat oven to 190?C
Poach Haddock in milk for ? 5 minutes
Drain, remove skin and flake into bite size pieces
Heat 15 ml oil in a pan, cook onion until softened
Mix all ingredients together in a bowl
Season to taste with salt and pepper
Using remaining oil, brush 3 sheets of phyllo and line base and sides of a 25 cm x 20 cm dish
Lay rocket leaves on base then pour Haddock mixture over
Fold excess phyllo onto filling, brush 3 - 4 phyllo sheets with oil, break off pieces and crumble on top of quiche to make a crispy topping
Bake until golden brown in colour
Serve with a fresh lettuce salad
Poach Haddock in milk for ? 5 minutes
Drain, remove skin and flake into bite size pieces
Heat 15 ml oil in a pan, cook onion until softened
Mix all ingredients together in a bowl
Season to taste with salt and pepper
Using remaining oil, brush 3 sheets of phyllo and line base and sides of a 25 cm x 20 cm dish
Lay rocket leaves on base then pour Haddock mixture over
Fold excess phyllo onto filling, brush 3 - 4 phyllo sheets with oil, break off pieces and crumble on top of quiche to make a crispy topping
Bake until golden brown in colour
Serve with a fresh lettuce salad
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