Finnan Haddie Quiche
Makes 12 large or 16 medium servings
- 12-14 oz. smoked pollack or finnan haddie, if frozen, thaw
- Milk for poaching
- 6 oz. Swiss cheese, grated
- 7 eggs
- 16 oz. heavy whipping cream
- 14 oz. milk
- 2 T chives
- 2 ea 9” frozen pie shells
Gently poach fish in milk for 12-15 minutes or until opaque in the center, then flake. Evenly distribute cheese and flaked pollack over bottom of pie shells.
Beat eggs till blended and mix well with chives, milk, and cream. Pour liquid over cheese and pollack.
Bake at 300º for 50-60 minutes or until custard appears firm.
