Mary Berry’s Smoked Haddock Quiche
Dive into the world of savory delights with Mary Berry’s Smoked Haddock Quiche, a perfect blend of smoky haddock, rich Emmental cheese, and creamy filling, all nestled in a flaky golden pastry. This dish, which serves six, is an exemplary showcase of Mary Berry's culinary expertise, taking about 60 minutes to prepare and promising a delightful experience for any meal.
Mary Berry Smoked Haddock Quiche Ingredients
- Shortcrust pastry sheet, ready-rolled, 320g
- Un-dyed smoked haddock, skinless, 400g
- Emmental cheese, grated, 75g
- Double cream, 300ml
- Medium eggs, 2
Preparation Instructions
- Begin by preparing the tart tin with the pastry, chilling it briefly before blind baking.
- Preheat your oven and proceed to blind bake the pastry base, preparing it for the filling.
- Cook the haddock, let it cool, then flake it and combine with cheese.
- Whisk together cream, eggs, and seasoning, then assemble in the pastry case.
- Bake until the filling is set and the pastry golden, ready to be enjoyed in slices.
For those interested in a variant, Mary Berry's Leek & Dill Quiche offers a delightful alternative with a buttery pastry and a creamy filling, perfect for picnics or a light lunch.
Storage and Reheating
This quiche can be refrigerated, covered, for up to 3 days, ensuring it remains fresh. If you're looking to keep it longer, freezing is an option; just wrap it tightly, label, and it can be stored for up to 2 months. When you're ready to enjoy it again, reheat slices in the oven at 325°F for 10-15 minutes to ensure they're heated through without drying out. Microwave reheating is also possible for quick convenience.
Nutritional Information
Each serving of this quiche packs a hearty nutritional punch, with 607 calories, providing a good balance of proteins, fats, and carbs to keep you satisfied. It's particularly rich in protein and fats, making it a fulfilling option for a meal.
FAQs about the Smoked Haddock Quiche
- Preventing a Soggy Bottom: Blind baking the pastry ensures a crisp base, avoiding any sogginess.
- Quiche Doneness: The quiche is done when the filling is set and a knife inserted comes out clean.
- Using Frozen Haddock: Thaw and pat dry frozen haddock before use to ensure the best texture.
- Pastry Thickness: Aim for a pastry thickness of about 1/4 inch for a balanced base.
This Smoked Haddock Quiche by Mary Berry is more than just a dish; it's a testament to simplicity and flavor, perfect for any dining table.