Smoked haddock quiche







Cook Time

40-45 Min


  • 225g/8oz ready-made shortcrust pastry
  • 25g/1oz butter
  • 1 onion, sliced
  • 15g/1⁄2oz plain flour
  • 125ml/4fl oz milk
  • 3 eggs, beaten
  • 75g/3oz Cheddar cheese, grated
  • 225g/8oz cooked smoked haddock, flaked
  • 3 tomatoes, chopped
  • salt and freshly ground black pepper
  • Preheat the oven to 180°C/350°F/Gas mark 4. Roll out the pastry and use to line a 23cm/9in flan dish.
  • Melt the butter in a saucepan, and sweat the onion until soft. Stir in the flour, then the milk, and bring to the boil, stirring continuously.
  • Remove the sauce from the heat and add the eggs and half of the cheese. Season with salt and pepper.
  • Arrange the flaked fish and tomatoes on the pastry, and pour the sauce over the top. Sprinkle with the remaining cheese.
  • Bake in the oven for 30–40 minutes until set and golden brown.
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