Smoked Mackerel Quiche
Smoked Mackerel Quiche is a crisp pastry case filled with a delicious creamy filling flavoured with rich smoked mackerel and crunchy gherkins. Enjoy it warm or cold and serve with salad.
Since watching the Great British Bake Off, I’ve been meaning to have another go at making shortcrust pastry. It’s not that I haven’t made it before, but it seems to be a bit hit and miss when I do and recently I’ve been cheating and using ready made, but still feeling rather dissatisfied with the results.
 |
| This flan will serve between 5-6 for a main course |
We had a glut of eggs, as DH gets 6 every week from someone at his work who keeps hens, so I thought that I would make some kind of a ‘quiche’. I had some peppered smoked mackerel in the fridge and some greek yogurt. I was sure I had a recipe somewhere for Smoked Mackerel Quiche but couldn’t find it anywhere, so this is a bit of a hybrid recipe.
Smoked Mackerel Quiche
Ingredients
For the pastry
- 225 grams plain flour
- 150 grams butter diced
- 1/2 teaspoon salt
And for the filling
- 1-2 egg yolks
- 5 free range eggs
- 300 ml creme fraiche
- 2 tablespoons gherkins chopped
- 250 grams peppered mackerel fillets
Instructions
To make the pastry
- 225 grams plain flour, 150 grams butterSift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
- 1/2 teaspoon salt, 1-2 egg yolksStir in the salt then mix to a dough with the egg yokes and a little cold water if necessary.
- Wrap in clingfilm and leave to rest in the fridge for 20-30 minutes.
- Roll out on a lightly floured work surface and use to line a deep 28cm/11 inch loose-bottomed flan tin.
- To bake blind, cover the pastry with greaseproof paper and fill with baking beans (either ceramic ones or any raw dried beans, which you can reuse for baking blind).
- Bake the pastry case for 20 minutes at 180ā
- Remove the beans and greaseproof paper and return the pastry case to the oven for 5-10 minutes, until very lightly coloured.
- After removing the beans and paper you may wish to brush the partly cooked pastry with lightly beaten egg white before returning it to the oven. This helps to form a seal and keeps the pastry crisp when you add the filling.
To make the smoked mackerel filling
- 250 grams peppered mackerel filletsFlake the fish from the skin and break up in a bowl.
- 5 free range eggs, 300 ml creme fraicheIn another bowl beat together 3 whole eggs and two egg yolks then add the creme fraiche and mix well,
- 2 tablespoons gherkinsAdd the mackerel and the gherkins to the egg mix and put the mixture into the pastry shell.
- Bake for 40 minutes at 170C (160C fan oven).
- Let it cool slightly then serve with bread and salad.
Well timed, Janice… the Bear just asked me to make a quiche and when I asked him what sort he just shrugged and said, "You decide"
š You'd think if he knew he wanted quiche he'd know what he wanted in it. And then, of course, I couldn't think what sort to cook!Great idea… thanks!
Greek yoghurt is great in a quiche – have never used smoked mackerel though. Will try that. One of my fave easy recipes is Smoked mackerel, mashed up with cream cheese, touch of lemon juice or zest and a touch of horseradish, a little bit of yoghurt or creme fraiche added to loosen it up – delicious, easy pate!Thanks for your kind words on my blog – feel a bit emotional about it all!
wow looks wonderful love smoked fish thanks for the kind words on the app