Directions

1. Preheat oven to 450°F. Line a 10-inch quiche pan or 9-inch pie plate with piecrust. Line crust with foil and fill with pastry beads or uncooked rice. Bake 8 minutes. Remove foil and bake 5 minutes more. Remove from oven and set aside. Reduce heat to 325°F.
2. Meanwhile, in a large nonstick skillet sauté fillets in butter until cooked through; remove and flake fish into small pieces. Add green onion and bell pepper to skillet; cook and stir several minutes to soften.
3. In a large bowl combine eggs, sour cream, light cream, spinach, cheese, dill, salt and lemon pepper. Stir in haddock and green onion. Pour into baked piecrust. Bake 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.