Calico Appetizer Quiche
|Cooked cod/Cooked salmon / sea trout / sole||5 Ounce|
|Light cream||1 1⁄4 Cup (20 tbs)|
|Dry mustard||3⁄4 Teaspoon|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Diced pimiento||2 Tablespoon|
|Shredded swiss cheese||2 Ounce (1/2 Cup)|
|Shredded colby cheese||2 Ounce (1/2 Cup)|
|All purpose flour||1 Tablespoon|
|Piecrust mix stick||1 (For 1 Crust Pie)|
|Sliced green onions||1⁄3 Cup (5.33 tbs)|
Flake the fish.
For the egg mixture, in a medium mixing bowl beat eggs.
Stir in cream, dry mustard, salt, and lemon peel.
Then stir in fish and pimiento.
In another bowl combine Swiss and Colby cheeses.
Add the flour and toss lightly to coat.
Add cheese mixture to egg mixture and stir till combined.
Set egg mixture aside.
Prepare piecrust mix according to the package directions.
On a lightly floured surface roll pastry dough into a 12-inch circle.
Place pastry in a 10-inch fluted quiche dish or pie plate, then flute edges.
Do not prick pastry.
Line pastry shell with a double thickness of heavy foil.
Bake in a 450° oven for 8 minutes.
Remove foil and bake for 3 to 5 minute more or till pastry is nearly done.
Remove pastry from oven.
Reduce oven temperature to 325°.
Pour egg mixture into hot pastry shell.
Sprinkle with onion.
Bake in the 325° oven for 35 to 40 minutes or till a knife inserted near center comes out clean.
Let stand about 10 minutes before serving.
Cut into small wedges to serve.