SMOKED HADDOCK AND EGG QUICHE

Preparation Method :

• Roll out the dough to fit a 9-inch deep fluted pie pan. Press the edges up well and push the base well down.
• Prick the base with a fork and bake blind for 15 minutes in a preheated oven, 190°C/375°F/Gas Mark 5.
• Poach the fish gently in the chicken stock for about 8 minutes, or until just tender. Drain the fish and flake it into a bowl, discarding any skin or bones.
• Mix the chopped eggs, chives and cheese into the fish, and spread this mixture evenly into the part-baked dough case.
• Beat together the eggs and milk and season to taste. Pour over the fish mixture in the dough case.
• Bake for 30 minutes, or until the filling is set, at the same oven temperature as before.