Mary Berry’s Smoked Haddock Quiche

Mary Berry’s Smoked Haddock Quiche is a brilliant example of how bold flavors and delicate textures can live in harmony. Smoked haddock brings a depth of flavor that’s surprisingly gentle when paired with Emmental cheese and double cream.

Getting smoked fish to taste rich without overpowering the custard is a real art—and Mary Berry shows exactly how it’s done.

This dish isn’t just “easy” — it’s a lesson in controlled flavor and texture. Learning Mary Berry’s method for Smoked Haddock Quiche will elevate your savory baking skills.

Why This Works So Well

• Precooking the haddock is essential. It removes excess moisture that would otherwise swamp the custard.
• Emmental is chosen for its melting quality and subtle nutty sweetness, which supports rather than competes with the smoky fish.
• Blind baking the pastry ensures the base stays crisp, so the creamy filling isn’t ruined by a soggy bottom.

These steps aren’t “optional extras”—they’re what separates a memorable quiche from a mediocre one.

Key Ingredients for Success

Ready-Rolled Shortcrust Pastry (320g)

• Provides a consistent, even base.
• Why it matters: uneven thickness means uneven baking.

Un-dyed Smoked Haddock (400g)

• Natural smoked flavor without aggressive artificial coloring.
• Must be cooked and drained to avoid watery filling.

Emmental Cheese (75g, grated)

• Adds melt and sweetness.
• Gruyère can work too, for a slightly deeper flavor.

Double Cream (300ml)

• Gives the filling its silky, luxurious texture.
• Single cream will be too thin, making the quiche collapse.

Medium Eggs (2)

• Set the custard without making it rubbery.

Smart Tweaks That Actually Work

• Cheese Swap: Substitute Gruyère if you want a nuttier, more complex flavor.
• Herbs: A whisper of fresh dill or parsley can complement the haddock subtly.
• Spice: A small pinch of paprika can enhance the smokiness without becoming dominant.

Lessons From the Kitchen

What Went Wrong	Why It Happens	How to Fix It
Soggy pastry base	No blind baking or wet fish	Always blind bake; cook and drain haddock
Filling too runny	Cream ratio too high or overbaking	Stick to recipe quantities; watch oven time
Overpowering smoke	Using dyed or overly strong haddock	Choose un-dyed, gently smoked fillets

Step-by-Step Method (With Expert Tips)

1. Prepare the Pastry:
   • Line a 9-inch tart tin with the shortcrust pastry.
   • Trim excess, prick the base, and chill for 10 minutes.
2. Blind Bake:
   • Preheat oven to 190°C (170°C fan).
   • Line pastry with parchment, fill with baking beans.
   • Bake for 15 minutes, remove beans, and bake 10 more.
   Pro Tip: “Look for pale golden edges — too brown and it will overcook later.”
3. Cook the Haddock:
   • Gently poach haddock in simmering water for 5 minutes.
   • Drain well and let cool slightly.
4. Mix the Filling:
   • Flake haddock into bite-sized pieces.
   • Scatter haddock and Emmental evenly into the pastry case.
   • Whisk cream, eggs, and a pinch of black pepper together.
5. Assemble and Bake:
   • Pour the custard over the filling.
   • Bake at 170°C fan for about 40 minutes.
   Pro Tip: “Quiche is done when gently puffed and lightly golden. A knife should come out clean.”
6. Rest:
   • Cool for 10 minutes before slicing. The custard finishes setting during this time.

Serving Suggestions and Storage Tips

• Best With: A sharp green salad dressed with lemon vinaigrette, or simple steamed asparagus.
• Fridge: Keeps 3 days, tightly wrapped.
• Freezer: Slice, wrap individually, and freeze for up to 2 months.
• Reheating: Oven at 160°C for 10–15 mins to restore texture; microwave only if necessary (it softens the pastry).

A Bite of Culinary History

Quiches gained British popularity during the 20th century, but smoked haddock versions are a distinctly British twist, honoring traditional seaside catches and the love for robust, warming flavors.

Try More Recipe:

• Mary Berry Fish Pie Recipe
• Mary Berry Pork Pie
• Mary Berry Meat And Potato Pie Recipe