Smoked haddock, tomato and cheese quiche

225g/8oz shortcrust pastry

25g/1oz butter

15g / ½oz plain flour

125ml / ¼pint milk

salt and pepper

3 eggs, beaten

75g/3oz grated cheese

1 medium onion, peeled and sliced

225g/8oz smoked haddock, cooked and flaked

3 medium tomatoes, chopped

1. Roll out pastry and line a 23cm/9 inch flan dish
2. Melt butter in a saucepan and cook onion until soft
3. Stir in flour and then milk
4. Bring to the boil, stirring continuously
5. Remove sauce from the heat, add seasoning, beaten eggs and half cheese
6. Arrange flaked fish and tomatoes on pastry and pour sauce over
7. Sprinkle with remaining cheese
8. Bake in a fan oven 160ºC, electric oven 180ºC, gas oven mark 4 for 30 - 40 mins until set and golden brown