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.
- 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
For the pastry
- 250 g plain flour
- 125 g unsalted butter cold and cubed
- good pinch of salt
- 2 tablespoon 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 tablespoon creamed horseradish
- small bunch of spring onions or chives chopped or snipped with kitchen scissors
- freshly ground pepper to taste
- 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.
- 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.
Pin For Later!
I’m linking my Smoked Mackerel Quiche with Horseradish with the following pages:
Cook Blog Share hosted by Eb from Easy Peasy Foodie
Cook Once Eat Twice hosted by Corina at Searching for Spice
Simple and in Season hosted by Katie at Feeding Boys