Ingredients:
For the Filling:
Boneless Fish – 300 gms
Onions – 2, cut into slices
Tomatoes – 2, cut into slices
Cinnamon – 1/2 tsp
Cheese – 1/2 cup, grated
Eggs – 2, beaten
Oil – 2 tsp
Salt to taste
For the Crust:
Maida – 200 gms
White Butter – 1 cup
Salt to taste
Method:
1. Mix the salt into the maida and mix in the white butter to resemble bread crumbs.
2. Add just a little water to knead into a dough.
3. Roll out the dough into a chapatti to fit a round oven tin.
4. To prepare the filling, Heat the oil and stir-fry the boneless fish for 3 to 4 minutes.
5. Then break the fish pieces into small pieces.
6. Place this in a mixing bowl.
7. Add the rest of the ingredients except the onion and tomato slices to the fish pieces.
8. Pour the mixture into the tin layered with the chapatti.
9. Place the onion and the tomato slices and place the dish in an 180C preheated oven to bake.
10. The quiche should take around 30 to 35 minutes to set.
11. Cut into slices once the quiche is set on top and the crust is golden brown.
12. Serve hot.
