Mary Berry's Smoked Haddock Quiche

Mary Berry’s Smoked Haddock Quiche is a delightful blend of smoked haddock, Emmental cheese, and creamy filling, encased in a golden, flaky pastry. Perfect for any occasion, this recipe yields 6 servings and takes 60 minutes to prepare.

Try More Mary Berry Recipe:

Jump to Recipe Jump to Video Print Recipe

💗 Reasons To Add This Recipe To Your Repertoire:

Ease. Simple steps for a complex taste.
Versatility. Perfect for any mealtime.
Flavor. Smoked haddock adds richness.
Simplicity. Few ingredients, big impact.

❓ What Is Mary Berry Smoked Haddock Quiche Recipe?

Mary Berry’s Smoked Haddock Quiche is a savory dish comprised of smoked haddock, Emmental cheese, eggs, and cream. It boasts a creamy texture with a rich, smoky flavor derived from the haddock. This quiche, named after the renowned chef Mary Berry, stands out for its simplicity and delightful taste, making it a classic favorite.

🧀 Mary Berry Smoked Haddock Quiche Ingredients

320g ready-rolled shortcrust pastry sheet
400 g un-dyed smoked haddock, skinless
75 g Emmental cheese, grated
300 ml double cream
2 medium eggs

🥧 Mary Berry Smoked Haddock Quiche Instructions

Roll out the pastry to line the tart tin, trim the edges, and chill for 10 minutes.
Preheat the oven to 190°C (170°C fan). Line the pastry with greaseproof paper, fill with baking beans, and bake for 15 minutes.
Boil haddock, drain, and let cool for 10 minutes.
Remove the paper and beans, bake for 10 minutes, then reduce the oven temperature.
Flake the fish and mix it with cheese. Whisk cream, eggs, and seasoning.
Spread the fish mixture in the pastry case, pour in the cream mixture, add pepper, and bake for 40 minutes. Serve it in slices.

💭 Recipe Tips

Ensure the haddock is thoroughly cooked before adding it to the quiche to avoid a raw fish taste.
Balance the creaminess by not overloading with cheese, maintaining the quiche’s texture.
Opt for a thicker pastry base to support the rich filling without becoming soggy.
Experiment with different cheeses like Gruyère for varied flavors in the quiche.
Consider adding a pinch of paprika for a subtle kick without overpowering the haddock’s smokiness.

🥗 Serving Ideas For This Smoked Haddock Quiche?

Serve with a fresh green salad or steamed vegetables to complement the richness Crusty bread and a light vinaigrette enhance the flavors beautifully.

Storage Guidelines For Leftovers Smoked Haddock Quiche?

In The Freezer. Storel eftovers smoked haddock quiche in the fridge, covered, for up to 3 days.
In The Freezer. To freeze leftovers smoked haddock quiche wrap tightly label, and store for up to 2 months.

How To Reheat Smoked Haddock Quiche?

In The Oven. Reheat slices of leftovers smoked haddock quiche in the oven at 325°F for 10-15 mins, ensuring thorough heating without drying out.
In The Microwave. Alternatively microwave individual of leftovers smoked haddock quiche portions for 1-2 minutes, covering to retain moisture.

FAQs

How Do You Prevent A Soggy Bottom In A Smoked Haddock Quiche?

To prevent a soggy bottom, blind bake the pastry before adding the filling to ensure a crisp base.

How Do I Know When The Smoked Haddock Quiche Is Fully Cooked?

You’ll know the Smoked Haddock Quiche is fully cooked when the filling is set and no longer jiggles, and a knife inserted into the center comes out clean.

Can I Use Frozen Haddock In A Smoked Haddock Quiche Recipe?

Yes, you can use frozen haddock in a Smoked Haddock Quiche recipe thaw it completely and pat dry to remove excess moisture before adding it to the quiche.

What’s The Ideal Thickness For The Pastry In A Smoked Haddock Quiche?

The ideal thickness for pastry in a Smoked Haddock Quiche is about 1/4 inch this provides a sturdy base without overpowering the filling, ensuring a balanced texture.

Can I Use Canned Haddock For Smoked Haddock Quiche?

Yes, you can use canned haddock for smoked haddock quiche. It’s a convenient substitute, offering a similar flavor and texture to fresh or traditionally smoked haddock.

Try More Mary Berry Recipe: