This easy smoked haddock quiche by Mary Berry is a creamy, flavorful meal that’s perfect for a quick lunch or light dinner. Made with tender haddock and rich Emmental cheese, it’s simple to prepare using everyday ingredients. Serve warm for a comforting dish that’s crispy on the outside and soft inside.
Ingredients Needed
- 320g (11.3 oz) ready-rolled shortcrust pastry sheet
- 400g (14 oz) undyed smoked haddock, skinless
- 75g (2/3 cup) Emmental cheese, grated
- 300ml (1 1/4 cups) double cream
- 2 medium eggs
How To Make Smoked Haddock Quiche
- Prepare the Pastry: Roll out the pastry to fit a 20.5 cm (8 in) fluted tart tin. Line the tin with the pastry, trim the edges, and chill for 10 minutes.
- Blind Bake the Pastry: Preheat the oven to 190°C (170°C fan) / 375°F. Line the pastry with greaseproof paper, fill with baking beans, and bake for 15 minutes until the sides are set. Remove the paper and beans, then bake for another 10 minutes until fully cooked and sandy in texture. Reduce oven temperature to 150°C (130°C fan) / 300°F.
- Cook the Haddock: Place the haddock in a pan, cover with cold water, and bring to a boil. Turn off the heat and let sit for 5 minutes or until the fish flakes easily. Drain and cool for 10 minutes.
- Assemble the Filling: Flake the haddock into large pieces in a bowl and mix with grated cheese. In a jug, whisk together the cream, eggs, and seasoning.
- Bake the Quiche: Spread the fish mixture in the baked pastry case and carefully pour the cream mixture over it. Sprinkle with black pepper. Bake for 40 minutes or until golden and set.
- Serve: Let cool slightly, then serve in slices.
Recipe Tips
- Chill the Pastry: After lining the tart tin with pastry, chill it for 10 minutes. This helps prevent shrinkage and keeps the crust flaky.
- Cook the Haddock Gently: Don’t overboil the haddock. Turn off the heat as soon as it boils, letting it sit in the hot water to cook gently without drying out.
- Let the Fish Cool: Allow the haddock to cool for about 10 minutes before flaking. This helps it hold together better in the quiche.
- Pour Filling Carefully: Pour the cream and egg mixture slowly to avoid spilling and to make sure it evenly fills the pastry, creating a smooth, set texture after baking.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Smoked Haddock Quiche cool to room temperature. Then, cover it tightly or place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the quiche to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Preheat the oven to 150°C (300°F). Place the quiche on a baking sheet, cover with foil to prevent drying, and heat for 15-20 minutes until warmed through.
Nutrition Facts
Serving Size: 1 slice (1/6 of the quiche)
- Calories: 607
- Total Fat: 41g
- Saturated Fat: 22g
- Cholesterol: 185mg
- Sodium: 740mg
- Potassium: 300mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 25g
Try More Mary Berry Recipes:
- Mary Berry Homity Pie Recipe
- Mary Berry Apple Sauce
- Mary Berry Yorkshire Pudding Recipe
- Mary Berry Boiled Orange Cake
Mary Berry’s Smoked Haddock Quiche
Description
This easy smoked haddock quiche by Mary Berry is a creamy, flavorful meal that’s perfect for a quick lunch or light dinner. Made with tender haddock and rich Emmental cheese, it’s simple to prepare using everyday ingredients. Serve warm for a comforting dish that’s crispy on the outside and soft inside.
Ingredients
Instructions
- Prepare the Pastry: Roll out the pastry to fit a 20.5 cm (8 in) fluted tart tin. Line the tin with the pastry, trim the edges, and chill for 10 minutes.
- Blind Bake the Pastry: Preheat the oven to 190°C (170°C fan) / 375°F. Line the pastry with greaseproof paper, fill with baking beans, and bake for 15 minutes until the sides are set. Remove the paper and beans, then bake for another 10 minutes until fully cooked and sandy in texture. Reduce oven temperature to 150°C (130°C fan) / 300°F.
- Cook the Haddock: Place the haddock in a pan, cover with cold water, and bring to a boil. Turn off the heat and let sit for 5 minutes or until the fish flakes easily. Drain and cool for 10 minutes.
- Assemble the Filling: Flake the haddock into large pieces in a bowl and mix with grated cheese. In a jug, whisk together the cream, eggs, and seasoning.
- Bake the Quiche: Spread the fish mixture in the baked pastry case and carefully pour the cream mixture over it. Sprinkle with black pepper. Bake for 40 minutes or until golden and set.
- Serve: Let cool slightly, then serve in slices.
Notes
- Chill the Pastry: After lining the tart tin with pastry, chill it for 10 minutes. This helps prevent shrinkage and keeps the crust flaky.
- Cook the Haddock Gently: Don’t overboil the haddock. Turn off the heat as soon as it boils, letting it sit in the hot water to cook gently without drying out.
- Let the Fish Cool: Allow the haddock to cool for about 10 minutes before flaking. This helps it hold together better in the quiche.
- Pour Filling Carefully: Pour the cream and egg mixture slowly to avoid spilling and to make sure it evenly fills the pastry, creating a smooth, set texture after baking.
Mary Berry’s Smoked Haddock Quiche