Smoked Haddock, Kale & Caper Quiche

Pack this smoked haddock, kale and caper quiche in your packed lunch and reheat or serve cold.


Serves 6
150g FAGE Total 2%
225g ready rolled lighter shortcrust pastry
125g curly kale, stalks discarded, roughly chopped
250g smoked haddock
1 lemon, zest
2 tbsp baby capers
5 medium eggs

Serves 6
  1. Heat the oven to 190°C / Gas Mark 5. Line a 22cm deep fluted flan dish with pastry and discard the excess. Prick the base with a fork and line with baking paper and baking beans. Bake for 15 minutes, remove the beans and paper and bake for a further 5 minutes.
  2. Meanwhile, boil the kale for 2 minutes, drain and pat dry on kitchen paper. Put the haddock in a pan, cover with boiling water, bring to a simmer and cook for 4 minutes. Drain and cool. Mix together lemon zest, capers, FAGE Total 2% yoghurt, eggs and some black pepper.
  3. Sprinkle the kale into the cooked pastry case, flake in the haddock then pour the yoghurt filling over. Bake for 20 minutes or until just set. Serve warm.