“MAURITIUS” Smoked marlin quiche

• 250g smoked marlin
• 1 sheet of shortcrust pastry
• 5 eggs
• 500mL semi-skimmed pasteurised milk
• 100g grated pasteurised cheese
• 2 knobs of butter
• 2 onions
• Thyme
• Parsley
• Salt
• Pepper

Preheat your oven to 180°C.

Peel and thinly slice the onions. In a frying pan, fry the fish in a little butter.

Lay out your pastry base on the pie dish and prick it with a fork so that it does not rise during baking.

Spoon the onions onto the pastry base, and then add the crumbled smoked fish.

In a large bowl, mix the milk, eggs, grated cheese and the finely chopped herbs.

Season with salt and pepper.

Carefully pour the cream into the dish.

Bake at 200°C for 30 minutes. Serve with a carefully washed green salad.