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Haddock quiche

Recipe from: 1/27/1994 12:00:00 AM
Ingredients 19
Servings 5
Time +/- 30 min


  • 180
    wholewheat flour
  • 75
  • 10
    wholegrain mustard
  • 100
    Cheddar cheese, grated
  • 75
    ice water
  • 300
  • 6
  • 1
    bay leaf
  • 300
    smoked haddock
  • 3
    tomatoes, skinned and cut into pieces
  • 25
  • 25
    cake flour
  • 2
    extra-large eggs, lightly beaten
  • salt and freshly ground black pepper to taste
  • coriander seeds to use as eyes for the pastry fishes
  • whisked egg
  • parsley for sprinkling


+/- 30 min
Preheat the oven to 190 ºC (375 ºF). Spray a loose-bottomed pie dish, 23 cm in diameter, with non-stick spray. Rub the butter into the wholewheat flour till well blended. Add the mustard and half the cheese and mix well. Add enough water to form a smooth, pliable dough. Shape into a ball and wrap in plastic. Chill for 30 minutes. Roll pastry out onto a floured surface and use to line the prepared pie dish. Trim the edges and chill. Reserve the leftover pastry to make fish shapes. Place the milk, peppercorns, bay leaf and haddock in a saucepan and bring to the boil. Simmer till the fish flakes easily with a fork. Remove from the milk mixture with a slotted spoon, strain the milk and set aside. Flake fish and arrange in the prepared crust. Arrange the pieces of tomato between the fish. Melt the butter and add the cake flour, stirring till smooth. Slowly add the milk, stirring continuously. Heat till the mixture comes to the boil and thickens. Season well with salt and pepper. Remove from the heat and cool slightly. Add the eggs and mix well. Add the remaining cheese and pour over the fish. Roll out remaining pastry and cut out fish shapes. Brush edge of the pastry with water and arrange fish along the edge of the crust. Use coriander seeds to make 'eyes'. Arrange pieces of leftover pastry in the centre of the filling to resemble waves. Brush with lightly beaten egg yolk and bake for 30 minutes or until the filling has set. Sprinkle with parsley. Remove quiche from the tin and serve hot. Serves 4-6.

Read more on: fish/seafood  |  bake

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