Manuka-Smoked Trevally Quiche

Methods and Directions

• Sieve the flour and salt together.
• Rub in the butter until the texture is like crumbs.
• Make a well in the centre.
• Add the rest of the ingredients gently and quickly mix to make a firm dough.
• Rest the pastry before use.
• Place a shallow metal cake ring on a baking tray and roll out the pastry.
• Line the ring.
• Allow the pastry to rest for 20 minutes.
• Bake blind the tart shell in a preheated oven (180°C) 10 minutes.
• Remove the beans and paper and continue baking for a further 5–10 minutes until the tart shell is golden.
• Remove the baking beans and cartouche, brush the case with egg wash and continue baking for 5 minutes.

• Hot smoke the trevally for approx. 15 minutes.
• Allow to cool.
• Remove any bones and the cooked fish from the skin and gently flake into small pieces.

• Mix the eggs and cream, season.
• Evenly distribute the pieces of smoked trevally in the pastry case.
• Add the strained egg and cream mixture to the rim of the pastry case.
• Bake at 190°C until just set.
• Allow to rest in the refrigerator before slicing.