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Smoked haddock and Jersey royal quiche
Serves 6-8 Starters and mains
For the shortcrust pastry
- 200g plain flour, plus extra to dust
- 100g cold butter, cubed, plus extra to grease
- 1tsp salt
- 1 egg
For the filling
- 2 onions, sliced
- knob of butter
- 300g cooked Jersey royals
- 400g smoked haddock, skinned and cut into chunks
- 75g Gruyère, grated
For the custard
- 3 eggs
- 3 egg yolks
- 150ml double cream
- 150ml whole milk
For the salad
- 600g mixed flavourful tomatoes, quartered
- 50ml olive oil
- 15ml sherry vinegar
Method
Preheat the oven to 180C/ 160C F/Gas 4. For the pastry, put the flour in a bowl, add the butter and salt, then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix in with your fingers, adding a little water if needed to bring the dough together.
Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
Grease a 24cm tart tin with butter. Dust a work surface with flour, roll out the pastry and use it to line the base and sides of the tin. Cover the pastry with baking paper, fill with baking beans and blind bake for 15-20 minutes. Remove from the oven, remove the beans and set the
tart case aside.
To make the filling, sweat the onions in a pan with the knob of butter until deeply coloured, cool, then spread over the bottom of the tart case. Top with the potatoes and haddock.
To make the custard, whisk together the eggs, yolks, cream and milk, then season with salt and freshly ground black pepper.
Pour the custard into the filled pastry case, sprinkle the cheese over the top and bake in the oven for 40–50 minutes until cooked, with a slight wobble in the middle. Remove from the oven and allow to sit for 5 minutes, then trim the edge of the pastry crust.
For the salad, mix the tomatoes with the oil and vinegar and season.
Serve the quiche hot, warm or cold with the salad alongside.
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