Fish Stick Quiche
Breaded fish sticks are surprisingly good in this quiche. The recipe works because the quiche starts with a white sauce.
INGREDIENTS | SERVES 6
- ¼ cup butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tablespoons flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon dill seed
- 1 cup light cream
- 12 frozen fish sticks
- 4 eggs
- 1 cup shredded Cheddar cheese
- 1 (9″) pie crust
- 3 tablespoons grated Romano cheese
Preheat oven to 350°F. In large saucepan, melt butter over medium heat. Add onion and garlic; cook and stir 5 minutes. Add bell pepper; cook and stir 3 minutes.
Add flour, salt, pepper, and dill seed; cook and stir for 3 minutes. Add light cream; cook and stir until thick; remove from heat.
Bake the fish sticks according to package directions until crisp and golden brown. Remove to wire racks.
Beat eggs, 1 at a time, into the onion mixture.
Cut fish sticks into 1″ pieces and place with Cheddar cheese in pie crust. Pour onion mixture over all; sprinkle with Romano cheese.
Bake for 45 to 55 minutes until the quiche is puffed and golden brown in spots.