QUICHE Cathy au poisson
e 4 gluttons or 6 gourmet
Ingredients
For 6 people

1 leaf of puff pastry, flat 
4 eggs and 1 yolk
1 beautiful fillet of Haddock (smoked)
100g grated cheese (Cheddar or Gruyere)
200g fresh cream
1 good pinch of nutmeg
2/3 mushrooms
1 zucchini with or without skin, cut in fine round slices
Salt & pepper

Method
Preheat the oven to 220.
Grease a flan or quiche tin with butter.
Line the tin with the pastry and trim off any surplus.
Prick the dough several times with a fork .
Bake if for 10mm and then remove from the oven.
Cut the fish as you want (small bit).
Cut the mushroom into thin slices.
Heat in a pan the zucchini slices with olive oil until brown (and cooked) add salt and pepper, reserve it.
Beat the 4 eggs and 1 yolk, stir in the fresh cream, beat again to obtain a homogeneous mixture.
Season the mixture with nutmeg, pepper and a very little salt.
Distribute the fish evenly over the flan case, then grated cheese and mushrooms.
Display the cooked zucchini slices aesthetically on top.
Poor the egg-cream mixture over the fish, zucchini and mushrooms.
Bake in the oven for about 40 minutes at 180/200
Serve hot or cold with a green salad. 

When it’s cooked it can stay 2 days in the fridge with plastic film on it.
You can prepare in advance, put it in the fridge for 3/4hours uncooked.
et voila !

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