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
Ingredients
- PASTRY
- 180g organic stone-ground brown flour
- 2ml salt
- 120g cold butter
- 100g low-fat cream cheese
- FILLING
- 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
Instructions
1
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.
2
Preheat the oven to 180°C. Line 6 x 12cm tart dishes with the pastry and bake for about 10 minutes.
3
Layer the snoek, leeks and cheese on top of the pastry. Mix together the cream, sour cream, lemon juice and zest, and season.
4
Pour the mixture over the filling, top with the caperberries and olives, and bake for about 20 minutes. Serve hot or cold.
