Home » Smoked haddock quiche

Smoked haddock quiche

by Christina Julia

Smoked haddock quiche

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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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