Deep-Filled Smoked Haddock And Leek Quiche Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and blind bake the pastry crust for 10 minutes.
• STEP 2.In a frying pan, melt butter and sauté the leeks until softened.
• STEP 3.In a separate pan, poach the smoked haddock in milk until cooked through.
• STEP 4.In a bowl, whisk together eggs, cream, and grated cheese. Season with salt and pepper.
• STEP 5.Spread the sautéed leeks and flaked smoked haddock over the partially baked pastry crust.
• STEP 6.Pour the egg mixture over the filling and bake in the oven for 30-35 minutes, or until set and golden.
• STEP 7.Allow the quiche to cool slightly before serving. Serve warm or at room temperature.

Cooking Tips

• Blind baking the pastry crust ensures a crisp and flaky base for the quiche.
• Make sure to remove any excess moisture from the smoked haddock before adding it to the quiche.
• You can add additional herbs or spices to the egg mixture for extra flavor.
• Serve the quiche with a side salad for a complete meal.

Storage and Serving

• Leftover quiche can be stored in the refrigerator for up to 3 days.
• Reheat the quiche in the oven or microwave before serving.
• Serve the quiche as a main dish or cut into smaller portions for appetizers or brunch.