Ingredients
1 packet shortrcrust pastry
400g smoked snoek
1 large sweet onion, chopped – we love Wildeklawer onions
Butter for frying
½ cup Ladismith white cheddar, grated (plus some extra for topping)
¼ cup pecorini or parmesan cheese, grated (plus some extra for topping)
Zest of 1 small lemon
3 extra large eggs
200ml cream
200ml sour cream
100ml milk
Black pepper
Here's how
Base
- Roll out the dough to fit a well greased 24cm quiche pan and pat it into the pan and up the sides.
- Prick the base with a fork.
- Cover with baking paper and fill it with raw rice or beans to weigh it down. (Blind bake)
- Bake at 180 degrees for 15 minutes.
- Remove the paper with the rice and leave the pastry to cool.
Filling
- Flake the snoek from the bone and place in mixing bowl.
- Chop and sweat the onion in a knob of butter.
- Add the onion, Ladismith Cheddar and Parmesan to the snoek.
- Add the eggs, sour cream, cream and milk.
- Add the Lemon Zest and season with black pepper.
- Mix together and check the seasoning.
- Spread mixture over pastry base and top with more grated cheddar and parmesan.
- Bake at 180°C for 25 minutes or until firm and browned on top.
Let it cool down a bit before you slice and serve.
Tips
- You can buy shortcrust pastry in the freezer section at your local supermarket.
- You can re-use the rice for blind baking by storing it in a jar.
- Don’t substitute the smoked snoek with fresh snoek – the flavour won’t be the same.
