Smoked haddock and beetroot quiche
Hawkshead Relish is one of our longest-standing farm shop suppliers. We’re sharing their tasty recipe for Smoked Haddock and Beetroot Quiche, a fresh twist on a classic quiche.
This recipe headlines smoked haddock, though you could also try it with hot smoked salmon flakes. It’s just as delicious served warm or cold, making it ideal for a springtime picnic.
Preparation time: 20–30 minutes
Cooking time: 50 minutes
Serves: 4
Ingredients:
- 320g ready-rolled shortcrust pastry
- 2 tablespoons of Hawkshead Relish Beetroot & Horseradish Chutney
- 150g sliced leeks
- 30g Winter Tarn butter
- A small bunch of asparagus
- 180g smoked haddock or hot smoked salmon flakes
- 100ml cream
- 5 eggs
- Salt and pepper
- Chopped chives, to taste
Method:
- Preheat the oven to 170°C. Line a 24cm quiche tin with the pastry and blind bake for 15 to 20 minutes. Remove the baking beans, spread the Beetroot & Horseradish Chutney over the base, and return to the oven for 5 minutes. Remove and leave to cool slightly.
- Gently soften the leeks in butter for 4 to 5 minutes, then add the asparagus and allow to cool. Poach the haddock in cream for around 6 minutes, then strain (reserving the cream) and flake the fish. Whisk the eggs with the reserved cream, seasoning with salt, pepper, and chives.
- Arrange the leeks, asparagus, and flaked fish in the pastry case, then pour over the cream mixture. Bake in the oven for 20 to 30 minutes or until just set. Allow to rest for 10 minutes before serving, or cool completely if serving cold.
Recipe from Embellish With Relish by Hawkshead Relish (available in the farm shop)