Thursday, 16 February 2017

Haddock and spinach quiche

Haddock and spinach quiche
Serves: 4
Cooking: 45min
Preparation: 30min
Phyllo pastry
3/4 lb. haddock fillets
1 tbsp. butter
1/2 cup sliced green onion
1/2 cup chopped red bell pepper
4 eggs, lightly beaten
1/2 cup sour cream
1/2 cup light cream
3 cups lightly packed chopped fresh spinach
1 cup shredded Swiss cheese
1 tsp. dried dill
1/2 tsp. salt
1/4 tsp. lemon pepper

Preheat oven. Line pie dish with phyllo pastry. Sauté fillets in butter until cooked through; remove and flake fish into small pieces. Add onion to skillet; cook and stir several minutes to soften.
In a large bowl combine eggs, sour cream, light cream, spinach, cheese, dill, salt and lemon pepper. Stir in haddock and onion. Pour into baked piecrust. Bake 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

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