(For 12 people)
INGREDIENTS
- 10 oz Sweet potato
- 10 oz Smoked haddock
- 4 Spring onions, chopped
- 8 Egg yolks
- ¼ Pint Cream
- Salt and pepper
- Coriander, chopped
- Cheddar, grated
- 1 Packet of filo pastry
- Melted butter
METHOD
- Peel, chop and boil sweet potatoes in salted water. When cooked mash and leave to cool.
- Poach smoked haddock in milk. Drain when cooked, remove skin and debone.
- Chop spring onion and coriander.
- Separate yolks, add to cream and mix well. Add salt and pepper to cream mixture.
- Butter quiche dish, add filo pastry (1 sheet), butter between each sheet, criss crossing on top of one another until used 8 sheets.
- Mix together sweet potato, smoked haddock, cheese, spring onion, coriander and cream mixture. Check seasoning and mix well.
- Add to lined quiche dish.
- Brush edges with melted butter and ruffle.
- Cook 160°C / gas mark 3, for 20 minutes until golden brown and firm to touch.
