Name: Deep-filled smoked haddock and leek quiche recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: Serves: 6
Cuisine: British
Ingredients: 350g shortcrust pastry; 30g butter; 1tbsp light olive oil; 3 leeks, sliced; 350-400g smoked haddock, cubed; 6 med eggs; 300ml carton double cream; Salt and black pepper; 18cm round spring-clip tin, buttered; Baking parchment and baking beans

By GoodtoKnow

published 25 August 2012

in Recipes

This quiche is filled with rich and creamy haddock and tastes delicious. This speedy recipe uses ready made pastry and a super quick filling

Ingredients

350g shortcrust pastry
30g butter
1tbsp light olive oil
3 leeks, sliced
350-400g smoked haddock, cubed
6 med eggs
300ml carton double cream
Salt and black pepper
18cm round spring-clip tin, buttered
Baking parchment and baking beans

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Method

Set the oven to 200°C/400°F/Gas Mark 6. Heat a baking sheet.
Roll pastry out on a lightly floured surface and line the tin, leaving the pastry just higher than the tin’s rim and the edge rough. Use a fork to prick the base. Chill the case, while the oven heats up.
Line pastry case with baking parchment and fill with baking beans. Put the tin on the baking sheet and bake for 15 mins. Lift out paper with baking beans and bake for 5-10 mins more.
Reduce the oven temperature to 180°C/350°F/Gas Mark 4.
Melt butter in a pan and add the oil. Cook the leeks over a med heat for 10-15 mins, stirring until soft, but don’t allow to colour too much. Remove the pan from heat.
Layer up the leeks and raw haddock in pastry case. Beat eggs with the cream and seasoning and pour into the case.
Put tin back in oven on baking sheet and cook for 40-50 mins, until filling is set.
Leave to cool in the tin for a few minutes, then remove from tin and transfer to a wire rack to cool. Serve warm.

Top Tip for making Deep-filled smoked haddock and leek quiche

To avoid overcooking the haddock, put into the pastry case while it’s still raw. It will cook while the quiche is baking.

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