The Zesty Smoked Haddock Quiche Recipe Everyone Will Love

Crafting a delectable smoked haddock quiche delivers comfort straight to your plate.

Smoky fish and creamy eggs create a delightful harmony of flavors.

Rich, golden pastry provides the perfect foundation for this classic dish.

Maritime traditions inspire this elegant meal that feels both sophisticated and homey.

Crisp textures and subtle seasonings promise a memorable dining experience.

Hearty ingredients blend seamlessly, making each bite a celebration of culinary craft.

You’ll want to savor every delicious morsel of this irresistible quiche.

FAQ List For Mary Berrys Smoked Haddock Quiche

• How do I know when the quiche is fully cooked?

The quiche is done when the center is set but still slightly wobbly, and the top is golden brown. A knife inserted near the center should come out clean without liquid egg mixture.

• Can I use a different type of fish instead of haddock?

Yes, you can substitute haddock with smoked salmon, cod, or mackerel. Just ensure the fish is mild and flakes easily.

• Is blind baking really necessary for this quiche?

Blind baking prevents a soggy bottom and ensures a crisp pastry base. It’s an essential step for creating a perfect quiche texture.

• What cheese can I replace Emmental with if I can't find it?

Good alternatives include Gruyère, Swiss cheese, or mild cheddar. These cheeses melt well and complement the smoked fish flavor.

Why Mary Berrys Smoked Haddock Quiche Is A Tasty Choice

• Craft Stunning Centerpiece: Create an impressive dish that looks professionally made, turning heads at any gathering with minimal culinary expertise.
• Savor Simple Seafood Elegance: Transform humble haddock into a sophisticated meal that feels luxurious yet remarkably straightforward to prepare.
• Master Quick Gourmet Cooking: Learn a foolproof technique to produce a restaurant-quality quiche with basic kitchen skills and minimal ingredients.
• Versatile Meal Solution: Perfect for lunch, brunch, or light dinner, this recipe adapts beautifully to different dining scenarios and serves multiple people with ease.

Ingredients For Mary Berrys Smoked Haddock Quiche

• Shortcrust Pastry: A classic butter-based pastry that provides a crisp and flaky foundation for the quiche.

• Smoked Haddock: A flavorful fish with a rich, smoky taste that adds depth to the quiche.
• Emmental Cheese: A Swiss cheese with a mild, nutty flavor that melts beautifully and complements the fish.

• Eggs: Provide structure and richness to the quiche filling.
• Heavy Cream: Creates a smooth, silky texture and adds luxurious creaminess to the custard.
• Black Pepper: Adds a subtle warmth and enhances the overall flavor profile of the dish.

Steps To Make Mary Berrys Smoked Haddock Quiche

Step 1: Prepare Pastry Shell

Line a 9-inch tart tin with delicate pastry dough. Carefully trim the edges to create a neat rim. Place the prepared shell in the refrigerator to chill for 10 minutes, which helps prevent shrinkage during baking.

Step 2: Blind Bake The Crust

Heat the oven to 190°C (170°C fan). Cover the chilled pastry with parchment paper and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment. Continue baking for an additional 10 minutes until the crust turns golden and crisp.

Step 3: Poach Haddock

Gently simmer the haddock in simmering water until it becomes tender and easily flakes. Remove from the liquid and allow to cool completely. Once cooled, break the fish into delicate, bite-sized pieces.

Step 4: Layer Cheese And Fish

Sprinkle the flaked haddock evenly across the pre-baked pastry shell. Distribute shredded Emmental cheese over the fish, creating a delicious base layer.

Step 5: Prepare Custard Filling

In a mixing bowl, whisk together rich cream and eggs. Season with freshly ground black pepper to enhance the flavor profile. Mix until the mixture becomes smooth and well-combined.

Step 6: Bake The Quiche

Pour the creamy custard mixture over the haddock and cheese. Place the quiche in the preheated oven at 170°C fan. Bake for approximately 40 minutes until the filling sets and develops a beautiful golden surface.

Step 7: Rest And Serve

Allow the quiche to cool for 10 minutes after removing from the oven. This resting period helps the filling stabilize. Slice into wedges and serve warm, showcasing the delicate layers of fish, cheese, and creamy custard.

Simple Tips For Mary Berrys Smoked Haddock Quiche

• Flake Fish Carefully: Break haddock into delicate, small pieces to ensure even distribution and prevent large chunks in each slice.
• Prevent Soggy Crust: Blind bake pastry thoroughly to create a crisp base that won't become wet from the creamy filling.
• Control Moisture Level: Pat haddock dry after poaching to remove excess liquid and maintain the quiche's perfect texture.
• Enhance Flavor Profile: Use freshly ground black pepper for a more vibrant and aromatic taste compared to pre-ground pepper.
• Check Doneness Wisely: Look for a slight wobble in the center when baking – it will continue setting while cooling, ensuring a creamy, not overcooked texture.

Tasty Twists On Mary Berrys Smoked Haddock Quiche

• Salmon Swap: Replace smoked haddock with flaked smoked salmon for a richer, more luxurious seafood flavor profile.
• Vegetarian Version: Substitute haddock with roasted butternut squash and add crumbled feta cheese for protein and texture.
• Gluten-Free Option: Use gluten-free pastry crust or create a crustless quiche by baking the egg mixture directly in a greased dish.
• Low-Carb Alternative: Skip the pastry entirely and prepare the quiche in a skillet with extra cheese and herbs for added depth.

Good Matches For Mary Berrys Smoked Haddock Quiche

• Pair Zesty White Wine: Select a crisp Sauvignon Blanc or Chablis to complement the smoky, rich haddock flavor and cut through the creamy egg custard.
• Create Bright Salad Companion: Toss a light arugula salad with lemon vinaigrette and toasted pine nuts to balance the quiche's richness and add fresh, tangy contrast.
• Match Herbal Side Dish: Prepare roasted asparagus with fresh dill and parsley to enhance the seafood notes and provide a green, herbaceous element that echoes the quiche's delicate texture.
• Serve Crusty Bread Accent: Offer a rustic sourdough or French baguette slice to help soak up the quiche's creamy filling and provide a satisfying textural counterpoint.

How To Store Mary Berrys Smoked Haddock Quiche Right

• Store leftover quiche in an airtight container for up to 3 days. Cover tightly with plastic wrap or aluminum foil to prevent drying out and absorbing other food odors.
• Wrap individual slices or whole quiche securely in freezer-safe plastic wrap and aluminum foil. Keeps well frozen for 2-3 months. Label with date for easy tracking.
• Preheat oven to 150C. Place quiche slice on baking sheet, cover loosely with foil to prevent burning. Warm for 10-15 minutes until heated through.
• Heat individual slice on microwave-safe plate for 30-45 seconds. Check temperature and add extra 15-second intervals if needed. Avoid overheating to maintain texture.

Smoked Haddock Quiche Recipe

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4.7 from 27 reviews

• Total Time: 75 minutes
• Yield: 4 1x

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Description

Smoky Scottish “Smoked Haddock Quiche” blends creamy custard with delicate fish in a buttery pastry shell. Coastal flavors mingle effortlessly, offering you a delightful slice of culinary comfort perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 400 grams (14.11 ounces) smoked haddock, skinless
• 300 milliliters (10.14 fluid ounces) double cream
• 2 medium eggs

Pastry:

• 320 grams (11.29 ounces) ready-rolled shortcrust pastry sheet

Cheese:

• 75 grams (2.65 ounces) Emmental cheese, grated

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Instructions

1. Carefully drape pastry into a 9-inch tart tin, precisely trimming edges and refrigerating for 10 minutes to firm the crust.
2. Heat oven to 190C (170C fan). Execute blind baking by first covering pastry with parchment and baking beans, then removing beans midway through 25-minute cooking process to crisp the base.
3. Gently simmer haddock in shallow water until fish becomes delicate and translucent, then carefully drain and allow to cool completely.
4. Break cooled haddock into tender flakes, ensuring even distribution across the pastry base, then generously sprinkle Emmental cheese over the fish.
5. Create a smooth custard mixture by vigorously whisking cream and eggs, seasoning with freshly cracked black pepper until fully incorporated.
6. Pour the silky egg mixture evenly over the fish and cheese, ensuring complete coverage of the tart base.
7. Return quiche to the 170C fan oven, baking for approximately 40 minutes until the center is set and the surface achieves a golden, slightly puffy appearance.
8. Allow quiche to rest for 10 minutes after removing from oven, which helps stabilize the filling and makes slicing easier.
9. Slice into elegant wedges and serve warm, showcasing the delicate layers of smoked haddock and creamy custard.

Notes

• Ensure pastry is evenly rolled and chilled to prevent shrinkage during blind baking, creating a crisp, sturdy base.
• Experiment with different smoked fish like salmon or trout for varied flavor profiles and exciting texture variations.
• Select high-quality, fresh haddock for maximum taste and delicate fish flakes that blend smoothly with creamy egg mixture.
• Customize the quiche by adding fresh herbs like dill or chives to enhance the seafood’s natural smoky essence and create a more complex taste experience.

• Prep Time: 10 minutes
• Cook Time: 65 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 502 kcal
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 40 g
• Saturated Fat: 23 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 22 g
• Fiber: 1.5 g
• Protein: 25 g
• Cholesterol: 210 mg