Paul cooks

Smoked Haddock and Cornish Crab Quiche

Smoked Haddock and Cornish Crab Quiche
Preparation time:
30 minutes + 24 hours resting time
Cooking time:
35 minutes

The perfect centrepiece to your alfresco feast, Paul’s decadent quiche is packed with delicate crab meat, mature cheddar and delicious flakes of smoked haddock. Bested served with a fresh and crunchy summer salad.

  • Ingredients

    For the pastry:
    • 250g plain flour
    • 160g strong cheddar
    • 160g unsalted butter
    • Salt and cayenne pepper to season
    • Flour for rolling
    • 2 egg yolks
    For the filling:
    • 200g smoked haddock
    • 500ml milk
    • 4 sprigs thyme
    • 150g fresh white crab meat
    • 50g brown crab meat
    • 300g crème fraiche
    • 50ml double cream
    • 2 egg yolks
    • 1 whole egg
    • 2 spring onions sliced finely
    • 5g Chopped chives
    • 5g Chopped parsley
    • ½ lemon zest
    • 2 pinches cayenne pepper
    • 50g grated strong cheddar
    • Salt and pepper for seasoning
  • Method

    For the pastry: 
    • Allow your butter and cheese to come up to room temperature.
    • Add your room-temperature cheese to your Kenwood food processor. Using the blade attachment, blitz to a smooth paste. Add the soft butter and combine the cheese and butter together.
    • Remove the butter and cheese and add to a bowl. Sift the flour over the fats and add a pinch of salt and cayenne pepper.
    • Carefully work the flour into the fat by hand, making sure not to overwork the pastry. Bring the dough together in a block and chill in the fridge for 24 hours.
    • Remove the dough from the fridge and leave for ½ hour before rolling to take the chill off the dough. Roll the dough to ½ cm thickness on a floured work surface, then use it to line your greased quiche tin or flan ring. Refrigerate the lined case for 2 hours before baking.
    • Line the tart case with a sheet of baking paper and fill it with rice or baking beans. Place the tart case into a preheated fan oven at 220c and bake for 2 minutes. Reduce the temperature to 150c by opening the door, then cook for a further 10 minutes.
      Remove the baking beans/rice and bake for a further 2-3 minutes to dry the pastry out.
    • Remove from the oven, glaze the inside with egg yolk using a pastry brush, and place back into the oven for a final minute. This will seal any holes in the pastry.
    • Place the tart case onto a cooling rack to cool, ready to add your filling.
    For the filling: 
    • Bring the milk and thyme to a boil in a saucepan, then add the smoked haddock. Leave off the heat until cool, then remove and flake the haddock and set aside
    • Add the haddock flakes, crab meats, chopped herbs, spring onions, lemon zest and grated cheddar to a bowl and mix well
    • Add the crème fraiche, double cream, eggs, cayenne and salt and pepper to another bowl and whisk well
    • Pour the cream mix over the fish and incorporate it well together.
    • Add the quiche filling to your pre-baked tart case, place it in a preheated oven at 120c and bake for 25-30 minutes. The mix should have a slight wobble and not cooked firm.
    • Leave to cool before serving.

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