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Smoked Mackerel And Crab Quiche

Elitists.Kitchen's picture
Ingredients
For pastry
  Plain flour 6 Ounce (175 Gram)
  Curry powder 1⁄2 Teaspoon
  Ground black pepper To Taste
  Butter/Margarine 3 Ounce, frozen (75 Gram)
  Frozen butter/Margarine 3 Ounce (75 Gram)
  Egg 1 , beaten
  Water 3 Tablespoon
  Whole grain mustard 1 1⁄4 Teaspoon (Heaped)
For filling
  Crab meat 6 Ounce, drained (175 Gram)
  Crab meat 6 Ounce (175 Gram)
  Smoked mackerel 8 Ounce (225 Gram, Ready To Eat)
  Eggs 2
  Egg yolks 2
  Cream 1⁄2 Pint (300 Milliliter)
  Chopped parsley 1 Teaspoon
  Chopped chives 1 Teaspoon
  Salt To Taste
  Black pepper To Taste
Directions

GETTING READY
1) Pre-heat the oven to 350°F/180°C/Gas 4

MAKING
2) TO MAKE THE PASTRY: In a bowl, sieve in the flour, curry powder and seasoning into a bowl.
3) In a food processor, grate the butter or margarine and rub into the dry ingredients. Put in the egg, mustard and enough cold water to make a soft dough.
4) On a lightly floured surface, gently knead the dough. Wrap in cling film and chill for at least 30 minutes.
5) On a lightly floured surface, roll out pastry.
6) Grease a deep-sided 8" loose-bottomed tin and line the pastry in it.
7) In a bowl, mix together the crab meat and flaked smoked mackerel.
8) Keep mixture on right above the pastry base.
9) In a separate bowl, whip the eggs, egg yolks, cream, herbs and seasoning together.
10) Pour it over the fish mixture.
11) In the hot oven, bake for 10 minutes, lower the temperature to 325°F/170°C/Gas 3 and bake for a further 20 to 25 minutes, until the filling is firm to touch.

SERVING
12) Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party
Preparation Time: 
40 Minutes
Cook Time: 
40 Minutes
Ready In: 
80 Minutes
Servings: 
6

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