Smoked snoek and red pepper quiche
(Makes 4 small quiches of 10 cm)
- 1 x baked quiche base, divided between four 10 cm tins
- 30 ml butter
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 1 red pepper, cubed
- 300 g smoked snoek, flaked, skinned and deboned
- freshly ground black pepper to taste
- 2 eggs
- 250 ml cream
- 100 ml milk
Heat oven to 180 ºC. Melt butter in pan and fry onion and garlic until soft and translucent. Add red pepper and fry for another 10 minutes until slightly softened. Add flaked snoek and season with pepper. Fill quiche tins. Whisk together eggs, cream and milk and pour over filling. Place tins on baking tray and put in oven. Bake for 30 minutes until filling has set.
TIP: Place the quiche tin on a baking tray, as springform tins can sometimes leak.