Fish and Broccoli Quiche

Quiche is one of the food that I discovered during my Uni years. Its its very rich and hearty meal that I will choose if served in my cafeteria in Anglesea Building. Lately I've been missing my Uni years and i found a recipe book that stashed in Sijangkang. Upon browsing I feel an urged to bake this quiche so I can get over this feeling.

So here it is:

Fish and Broccoli Quiche



Pastry:
250 gm plain flour
60ml (4 tbsp) water
1 egg yolk
a pinch of salt
125 gm cold butter

Filling:
3 strip of satchi fillet
1 1/2 cup of brocolli
1/2 cup of grated parmesan/cheddar
4 eggs
125ml of milk
salt and pepper to taste


Method:

Pastry:
1. Sift flour onto work surface, Make well in the centre, add egg yolk, salt and water and knead to form a firm dough.
2. Cut the butter into cubes and add in the mixture, sprinkle with flour and, working from the centre using your fingertips, knead until a smooth pastry is formed.
3. Grease a 24cm or 9" loose bottom flan tin. Roll the pastry out on a lightly floured work surface. Covered the line tine with pastry. Prick the base all over with fork.
4. Baked in a preheated oven at 200 degree C for 15 minutes. Set aside

Filling:
1. Sprinkle some salt and pepper onto the fillet and sauteed until cooked. Shred the fillet using fork and set aside.
2. Sauteed the brocolli with some oil. Salt and pepper to taste and set aside.
3. Stir in milk, eggs and salt & pepper to a bowl. Mixing well.
4. Take the pastry and and spoon the shredded fillet and brocolli into the pastry.
5. Pour in the milk mixture and spread the cheese on top.
6. Bake in the 200 degree oven for 25 minutes, until golden brown.
7. Serve warm or cold in slices.



This recipe is adapted from the book PIZZA - Tempting toppings and savoury stuffing for bread and pastry.The filling is based on what i have in hand. Feel free to freestyle your quiche.