Recipe: Smoked Haddock Quiche
Smoked Haddock Quiche. A flaky, buttery crust packed with creamy smoked haddock, cubes of potato, caramelised onion and a fresh, clean hit of parsley.
This isn’t a recipe to attempt after work when the evening is rushed and full of chores to complete. Make this instead on those luxuriously relaxed weekends where you can afford to spend some equally luxuriously relaxed time in the kitchen.
I recommend some music (Michael Bublé is my personal favourite for this sort of activity), a mug of tea or coffee (to be substituted with a glass of wine if it’s past midday) and a couple of hours of blissfully free time to spend happily slicing, rolling and whisking…
The result? This golden, autumnal beauty! A flaky, buttery crust packed with creamy smoked haddock, cubes of potato, caramelised onion and a fresh, clean hit of parsley. The recipe is for 6-8 people because if you’re going to put all that effort in, then you may as well make something which will serve a crowd or last for a couple of sittings!
If you love smoked haddock, then why not try my Smoked Haddock & Prawn Chowder too?
- 9 oz plain flour
- 7 oz butter
- 1 egg
- 2 tbs cold water
- 3 red onions
- 1 tbs light brown sugar
- 200 g new potatoes
- 300 smoked haddock, thinly sliced
- 300 double cream
- 2 eggs and 1 yolk
- 100 g mature Cheddar cheese
- 3 tbs fresh chopped parsley
- 2 tbs horseradish sauce
- Blitz the flour and butter together in a food processor until it is the texture of breadcrumbs
- Add the egg and water and blitz again until it has formed into a ball of pastry
- Flour a clean surface and then roll the pastry into a circle that is large enough to line a 28cm/11 inch loose bottomed flan tin and leave a small overhang over the top of it
- Line the tin with the pastry and prick the bottom all over with a fork
- Place the tin in the fridge so the pastry can chill for 20 minutes
- Pre-heat the oven to 180 C (fan)
- Finely slice the onions into half moons
- Heat the oil and 1/2 oz butter in a large saucepan
- Add the onions and sugar to the pan and fry for about 20 minutes until soft and caramelised
- Leave them to cool
- Place the new potatoes in a small pan of cold water and place on a high heat for 15 minutes
- Once done, drain the potatoes run in cold water. Once cool enough to handle, chop the potatoes into small cubes of around 1 cm
- Meanwhile, take the chilled pastry out of the fridge and line it with baking paper and baking beans
- Bake for 15 minutes, then remove the baking paper and beans and return it to the oven for a further 5 minutes
- Gently whisk together the double cream, eggs and the yolk, add the chopped parsley and season with salt and pepper
- Now put the horseradish sauce on the bottom of the pastry case and spread it around with the back of a spoon
- Add the onions and spread out to cover the base
- Now add the sliced smoked haddock and cubes of potato
- Finally, pour over the cream, cheese and egg mixture and bake in the oven for 30-35 minutes
- My hubby, not such an onion fan as I, suggested that 2 onions would have been enough. For me, 3 was perfect, but you must choose which would be best for you.