Smoked Fish Quiche

 I first made this quiche in year 2000 and ever since it has been my favourite and often very popular during office entertainment. However, it has been a long time since the last time I made this.

Using the same recipe, I sometimes substituted the smoked fish either with canned Tuna/Sardines because smoked fish wasn't always available. This time, I have some smoked fish that I kept in the freezer made by my FIL from kampung quite a while ago.

The recipe is adopted from Amy Beh's Sardine Quiche:

(Makes 10" round)
CRUST:
225g Flour
1/2 tsp Salt
125g Cold Butter
3-4 bsp Ice Water

METHOD:
1. Combine flour & salt.
Rub in butter until resembles coarse breadcrumbs.
Stir water just enough to bind.
Chill 20-30 min (can skip this step).
2. Roll out & line a greased pan.
Prick base with fork & chill 20-30 min (I skipped chilling part).
3. Blind bake at 190C for 15 min.
Remove beans & bake another 10 min.


FILLING:
3 Eggs
1 can Nestle Reduced Cream
250g Tuna/Sardine/Smoked Fish flakes
1 Big Onion, 2 cloves Garlic, Chillies, Mushroom - chopped
1 tsp Curry Powder
Salt & Pepper

METHOD:
1. Heat 2 tbsp oil & saute garlic, onion, chili till soft.
Add in mushroom, curry powder, fish flakes, salt & pepper.

2. Whisk egg & cream.
Add in the cooked fish mixture.
3. Pour into tart case & bake 180C for 30-35 min until filling is golden in colour.
4. Serve warm.