QUICHE Cathy au poisson e 4 gluttons or 6 gourmet Ingredients For 6 people
1leaf of puff pastry, flat 4 eggs and 1 yolk 1 beautiful fillet of Haddock (smoked) 100g grated cheese (Cheddar or Gruyere) 200g crème fraiche 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 crème fraiche, 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.
