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Smoked Haddock Quiche

1 Onion
1 Celery stalk
1/2 lb Smoked haddock fillet
6 oz Shortcrust pastry
1/2 oz Butter
2 lg Eggs + 1 yolk
1 284 millilit double cream
Salt and freshly ground pepper
3 oz Cheddar

Serve with a green side-salad.

Peel onion and slice into rings. Finely chop celery. Heat butter in frying pan. Fry onion and celery until softened.

Poach smoked haddock in simmering water for 10 minutes till cooked. Drain and flake, discarding skin.

Beat together eggs, yolk, cream, salt pepper and nutmeg. Grate Cheddar.

Preheat oven to Gas Mark 4/350F/180C. Roll out pastry and line 8 in/20 cm greased flan tin. Prick base.

Bake pastry case blind for 15 minutes Place onion, celery, smoked haddock in part-baked case.

Sprinkle over grated Cheddar. Pour in egg mixture. Bake for 45-50 minutes until set and golden-brown.

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