• 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

    Serves: 6
    Cooking Time: 1 hour 40 mins

    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.

     

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