Fish quiche

Serves 4

Preparation: 10 min

Cooking: 30 min

• 400 g shortcrust pastry

• 300 g potatoes, sliced

• 250 ml (1 c) cream

• 2 eggs

• 2 sprigs of thyme, roughly chopped

• zest of 1 lemon

• salt and pepper

• 200 g hake fillets

• small handful parsley, chopped

Preheat the oven to 180 °C and grease 4 tart dishes.

1 On a floured surface roll out the pastry then line the tart dishes with it. Cut off any edges of the pastry hanging over and blind bake for 5 minutes or until golden. Remove the baking paper and bake for another 5 minutes or until cooked.

2 Cook the potatoes in boiling salted water for 8 minutes or until soft and tender and drain. In a large mixing bowl, beat together the cream, eggs, thyme, lemon zest, salt and pepper. Arrange half of the potatoes in the bottom of the pastry case and fill in the gaps between the potatoes with the hake.

3 Pour over half the egg mixture and continue the process until all the ingredients are used. Bake for 20 minutes or until set and browned. Cool for 10 minutes before removing the tarts from the dishes. Sprinkle with parsley and serve warm or cold.

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