Sardine quiche

France is known for highlighting simple and beautiful flavors. This recipe is the most impressive tart using the humble tinned sardine!

INGREDIENTS PASTRY CRUST : 80gm Salted Butter 35gm Fine Sugar 150gm All Purpose Flour 2 Egg Yolks 1. Rub cold butter with flour ...

Kitchen hack: use puff pastry as a base rather than a traditional short crust pastry for a lighter summer quiche

I went along on my merry way, basking in the glow of the domestic goddess's tick of approval. I baked, I cooked, I wrote and I made meals like this sardine dish which I tend to turn to during sardine season. I came late to sardines late in life thinking them too fishy. But good quality tinned or home cured sardines are fantastic. And the best way to serve sardines for me is to give them a sweetish counterpoint.

If you instantly turn your nose up when you hear the word “sardines”, listen up: You really oughta give them a chance. They’re ridiculously nutritious.

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A new twist of an old favorite. I found this recipe in the Rachael Ray Magazine 09/2010.

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