My family loves pastry and eggs hence quiches do feature quite regularly on our table. There is always something in the fridge and cupboards that can be used for the filling which is also perfect for sneaking a veg or two. This particular Smoked Mackerel Quiche with Horseradish is one of our favourites.
Smoked mackerel is such a great ingredient to have in your fridge. It is relatively inexpensive, delicious and really good for you. In combination with horseradish and spring onions, this lovely eggy tart will have your taste buds do a little dance. 🙂 Pair it up with lovely green salad or veg on a side and you got yourself perfect dinner, lunch or brunch (that’s why I love quiche, so versatile)! 😉
Some people get put off by recipes involving making their own pastry but let me assure you, it really is easier than it seems. If you prefer, however, feel free to use ready made shortcrust pastry for this recipe.
Few Tips:
- I would not recommend adding any salt to your filling as smoked mackerel will provide enough saltiness. Good amount of freshly ground pepper on the other hand, yes please. 🙂
- Don’t feel that you need to stick to the exact amount of smoked mackerel, use what you’ve got. Smoked mackerel has got a very strong flavour which will definitely come through.
- I find it is best to let your quiche rest for a few minutes after baking which makes it easier to remove from the tin and cut as well.
If you are after more smoked mackerel recipes why not try my Leeks and Smoked Mackerel Risotto perfect idea for mid week dinner or this delicious Smoked Mackerel & Horseradish Pate delicious little snack or lunch offering.
Smoked Mackerel Quiche with Horseradish
Ingredients
For the pastry
- 250 g plain flour
- 125 g unsalted butter cold and cubed
- good pinch of salt
- 2 tbsp cold water
- 1 egg beaten for sealing the pastry after blind bake.
For the filling
- 220 g smoked mackerel fillets
- 3 large eggs
- 300 mls single cream
- 1-2 Tbsp creamed horseradish
- small bunch of spring onions or chives chopped or snipped with kitchen scissors
- freshly ground pepper to taste
Instructions
Pastry
- Put the flour, butter and salt in the food processor and mix until you have crumbs like consistency.
- Add cold water and pulse until you get the dough.
- Turn out onto floured surface and shape into disc. Cover with cling film and chill in the fridge for at least 15 min.
- Preheat the oven to 200°C.
- Roll out the pastry to fit loose-bottomed tin (23-25cm). Line the tin with pastry (bottom and sides) and trim any overhanging bits with the stroke of a knife against the edge of the tin. Save for later in case you need to patch any holes.
- Line pastry with baking paper and fill with baking beans (blind baking). Bake on a baking sheet in preheated oven for 15min.
- Remove the paper and beans and brush bottom of the pastry lightly with beaten egg which will create a seal. Bake for another 5 mins. Set aside.
Filling
- Turn oven down to 180°C.
- To prepare the filling take the skin off the mackerel, tear the fish into small pieces and scatter them evenly over the pastry.
- Put cream, beaten eggs, horseradish, chives/spring onions and pepper into the large jug and mix vigorously.
- Pour the mixture over the mackerel and bake for 30-35 min until set and golden in colour.
- Let it stand for 10 minutes before removing from the tin. Best eaten slightly warm or room temperature.
- Enjoy!
Pin For Later!
I’m linking my Smoked Mackerel Quiche with Horseradish with the following pages:
Cook Blog Share hosted this week by Kirsty over at Hijacked by Twins and Eb from Easy Peasy Foodie
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Bake of the Week by Helen at CasaCostello and Jenny at MummyMishaps
Simple and in Season hosted by Katie at Feeding Boys
Helen Costello says
I absolutely adore the sound of this recipe – Mackerel is never used enough in my eyes. Brilliant partnership with horseradish to give a quiche some oomph! Thanks once again for being such a great part of #BakeoftheWeek – Very pleased to let you know this is the featured recipe for this week x
joskitchenlarder says
Thanks Helen! I love cooking with mackerel a lot and actually find myself using the smoked version the most! The horseradish definitely adds a different dimension to the fish although without its heat as such, it is a very subtle addition. Really pleased to be featured recipe this week, thanks! x
Jenny Paulin says
ooooh I bet this tasted wonderful. I do love smoked mackerel and I can imagine how nice it would be inside a quiche. I don’t often eat quick with a crust (I opt for a crustless version for SW purposes!) , but when I dod – oh its is so darn good! I would happily try a big slice of this!
Thank you for linking up to #BakeoftheWeek x
joskitchenlarder says
Thanks Jenny! I know what you mean. The quiche with all that pastry crust feels quite indulgent but a little sliver is definitely worth it! 🙂 x
Angela / Only Crumbs Remain says
I love quiche Jo (we’ve just had broccoli & tomato quiche with salad for dinner!) and although we’re vegetarian I know my Mum and Dad would absolutely love this recipe. It’s got wonderful flavours – and the colour is just gorgeous.
Angela x
joskitchenlarder says
Thank you lovely lady 🙂 Quiche makes perfect Summer meal doesn’t it although I love it all year round. Your broccoli and tomato one sounds really lovely too. x
Kirsty Hijacked By Twins says
I love horseradish and I bet it is lovely with mackerel. Must try this! Thank you for sharing with #CookBlogShare x
joskitchenlarder says
Thanks Kirsty! Horseradish goes ever so well with rich oily fish like mackerel so hope you like it. x
Eb Gargano | Easy Peasy Foodie says
Love this recipe! I really like smoked mackerel and quiches, but I’m not sure I’ve ever had the two together. Must try that!! Eb x
joskitchenlarder says
Thanks Eb! If you like both separately you should hopefully like my little combo, fingers crossed 🙂 xx
Corina says
It looks delicious! My mum made quiches all the time when I was growing up and I really miss them now. I probably make about 2 a year as my family aren’t quite so keen. I’d love this as smoked mackerel has such a lovely flavour. Thanks for sharing with #CookOnceEatTwice!
joskitchenlarder says
Thank you Corina! It’s totally opposite for me 🙂 Only discovered and fell in love with quiches few years back. My husband is a fan and boys like them mostly because of pastry (I’m ok with that as long as some of the filling disappears too) 🙂 I love smoked mackerel and it works really nicely here. As always, pleasure to link up! x
jenny walters says
Jo this looks and sounds incredible.What a brilliant idea!x
joskitchenlarder says
Thank you Jenny 🙂 x
All That I'm Eating says
Oh this looks so good. I love fish with horseradish, especially an oily fish like mackerel, this sounds just perfect.
joskitchenlarder says
Thank you so much! This flavour combination is marriage made in heaven isn’t it. Two very bold flavours and they work! 🙂 x