Quark Quiche Lorraine
Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.
This take on the classic fish pie recipe uses Graham’s Quark to make a lovely, creamy sauce.
1 hour and 10 minutes
Pre-heat the oven to 160°F fan/180°C/gas mark 4.
Boil the potatoes in salted water until tender, then drain well and mash, keep warm.
Meanwhile, cut the fish into bite-sized chunks and mix with the prawns. Tip into a large pie dish and season to taste with salt and pepper.
Whisk the Quark with the milk, cornflour, parsley and chives in a large bowl until smooth. Mix in the fish and tip into a pie dish.
Beat the Quark into the warm mash and season to taste. Spoon the mash in blobs over the fish mixture, then use a fork to join them together making sure it is sealed all the way round the dish to prevent the sauce leaking out as it cooks. Set the dish on a baking tray and bake in the oven for 30-40 mins or until the potato is golden brown and the fish cooked.
If it fails to brown enough, finish it off under a medium grill. Serve immediately.
For the mash topping:
For the filling