The Perfect Snoek Quiche
Quiche is one of those versatile dishes that you can serve for breakfast, brunch, lunch or a light dinner! This recipe is perfect if you have left-over Snoek from the braai, or use tuna if you prefer. Serve it with a fresh green salad and pair it with Diemersdal Sauvignon Blanc.
150 g de-boned cooked snoek, flaked
1 onion, finely chopped
2 teaspoons canola oil
1 to 2 rolls, thawed
5 large eggs
250 ml thick cream
50 ml full fat milk
1/2 cup grated mozzarella or white cheddar cheese
a few sprigs fresh rosemary, stemmed
Heat the canola oil in a large fry-pan. Add the onion and cook over medium heat until the onion becomes translucent. Set aside to cool.
Grease and line the base and sides of a 24 cm round tart pan. Trim the excess pastry from edges and prick the base all over with a fork.
Line the pastry with baking paper and fill with pastry weights or uncooked rice.
Place the tart pan on a baking tray and bake in the oven for 20 minutes.
Remove from oven and allow to stand 10 minutes. Reduce oven temperature to 180˚C.
Place the eggs and cream in a large bowl and whisk until well combined.
Season with salt, pepper and some fresh rosemary, to taste.
Remove the weights and paper from pastry and bake for a further 5-10 minutes or until base is golden.
Sprinkle the flaked snoek and fried onion over the pastry base, followed by the grated cheese.
Pour the egg mixture over.
Return the quiches to the oven for 30 minutes or until golden and set.
Serve slightly cooled or at room temperature.