Smoked mackerel, saffron and extra mature cheddar quiche recipe
A fluffy cheese and egg quiche with the deep fishy flavour of mackerel and a sprinkle of saffron to enhance the aroma. Nathan recommends serving the quiche with a simple cucumber and dill salad, dressed with lemon and rapeseed oil.
You can use either fresh pastry or a frozen and de-frosted block.
Ingredients
- 500 g all-butter pastry block
- 4 eggs, lightly beaten
- 300 ml double cream
- 250 g extra mature cheddar cheese, diced into small cubes
- 2 tbsp fresh parsley, chopped
- 2 tbsp chopped dill
- 1 bunch spring onions, sliced
- 200 g smoked mackerel, skin and bones removed, broken into small pieces
- 1 pinch of saffron
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 50 mins
- Serves: 6
Step-by-step
- Preheat the oven to 220C/gas mark 7.
- Roll out the pastry on a floured surface to the thickness of a £1 coin and use to line a 4cm deep, 20cm round loose bottom flan tin. Place the tin on a baking sheet.
- Line the pastry with a circle of greaseproof paper and fill with baking beans. Chill for 10 minutes. Bake in the oven for 15 minutes, then remove the paper and baking beans. Brush the inside of the pastry with a little of the beaten egg. Turn the oven temperature down to 180C/gas mark 4.
- Beat together the cream and eggs and season with salt and pepper.
- Sprinkle the cheese, parsley, dill, spring onion and Smoked mackerel over the tart case. Sprinkle with the saffron. Pour over the egg mixture.
- Bake for 25–35 minutes or until the custard is set and the pastry is golden brown. When the tart is cool slice and serve.
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