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Ingredientes
- 400 gm Haddock fillets, skinned (13oz)
- 4 Tbsp. Sunflower oil
- 1 x Onion, finely minced
- 1 x 200 gram pac feta cheese, cut into 1cm (1/2 inch) cubes
- 2 med Size Large eggs, beaten
- 200 ml Single cream, (7fl ounce)
- 2 x Cm, (1 inch) piece fresh root ginger, peeled and finely minced
- 1/2 tsp Grated nutmeg Salt and freshly grnd black pepper
- 1 x 200 gram pac fresh filo pastry
- 1 x 40 grams pac fresh 'n' ready rocket
Direcciones
- Preheat the oven to 190 C, 375 F, Gas Mark 5.
- Cut the fish into 2cm (1 inch) cubes.
- Heat 1 Tbsp. of the oil in a frying pan and cook the onion till softened.
- Mix together the fish, cheese, beaten Large eggs, cream, ginger, nutmeg and season to taste.
- Take 1 or possibly 2 (depending on size) sheets of filo pastry and brush over with oil then line the base and sides allowing the pastry to fall over the edge of a 25cm x 20cm (10 x 8 inch) dish. Repeat this so which three layers are formed, brushing each sheet with oil.
- Lay the rocket leaves in the base of the filo dish, then pour over the fish mix.
- Fold over the excess filo pastry on to the filling. Crumple 3 or possibly 4 oiled filo sheets on the top to make a crispy topping. Brush lightly with oil.
- Bake for 35 min till golden.
- NOTES : A creamy haddock and cheese quiche with a crispy filo topping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 389 | |
| Calories from Fat 317 | 81% |
| Total Fat 35.98g | 45% |
| Saturated Fat 15.58g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 606mg | 25% |
| Potassium 155mg | 4% |
| Total Carbs 6.36g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.31g | 2% |
| Protein 11.18g | 18% |
