Smoked Haddock, Kale & Caper Quiche
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
- 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.
- 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.
- 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.