These quiches are quick and tasty, and can be made more quickly by using shop-bought shortcrust pastry. Delicious as a light meal or even cold in a lunch box.
Snoek, caperberry and olive quiches
- 180g organic stone-ground brown flour
- 2ml salt
- 120g cold butter
- 100g low-fat cream cheese
- 200g smoked snoek, flaked
- 4 leeks, sliced and cooked in a little oil
- 100g mature cheddar or Parmesan, grated
- 125ml fresh cream
- 125ml sour cream
- juice and zest of 1 lemon
- salt and freshly ground black pepper, to taste
- 20 caperberries or capers
- 20 black olives
For the pastry, put the flour and salt in a mixing bowl, grate the cold butter over the flour and mix well. Add the cream cheese and work the pastry into a ball. Allow to rest for 1 hour or overnight.
Preheat the oven to 180°C. Line 6 x 12cm tart dishes with the pastry and bake for about 10 minutes.
Layer the snoek, leeks and cheese on top of the pastry. Mix together the cream, sour cream, lemon juice and zest, and season.
Pour the mixture over the filling, top with the caperberries and olives, and bake for about 20 minutes. Serve hot or cold.