Smoked Haddock & Tomato Quiche
Quiche is a classic French dish but is definitely enjoyed by everyone! It is a great light lunch option which can be served with a delicate salad.
Smoked Haddock & Tomato Quiche
Quiche is a classic French dish but is definitely enjoyed by everyone! It is a great light lunch option which can be served with a delicate salad.
- Serves: 4
- Prepare: 10 Minutes
- Cook: 1 Hour 30 Minutes
- Difficulty: Easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE FISH?
Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur.
Ingredients
- 320g wild smoked haddock fillets
- 350g organic shortcrust pastry
- 30g butter
- 1tbsp olive oil
- 3 handfuls of leeks, sliced
- 300ml double cream
- 6 eggs
- salt and pepper, to season
Method
- 1. Preheat your oven to 200°C
- 2. Roll out your pastry on a lightly floured surface and line your baking tin, leaving your pastry just higher than the edge of your tin
- 3. Using a fork, prick the pastry base before popping into your fridge to chill for a few minutes
- 4. Remove your tin from your oven and line with some baking parchment and fill with baking beans or rice if you don't have any. Bake for 15 minutes
- 5. Reduce your oven temperate to 180°C
- 6. Melt your butter in a pan and then add your oil. Mix, and then toss in your sliced leeks. Cook over a medium heat for 10-12 minutes, or until soft but not overly coloured. Remove from the heat once cooked
- 7. Layer your leeks and raw haddock pieces in your pastry case
- 8. Whisk together your eggs, cream, and a generous amount of seasoning before pouring into your case
- 9. Place your tin back into your oven and bake for 40 minutes, until the filling has set and is beginning to turn golden brown
- 10. Leave to cool in the tin for 5-10 minutes before removing and transferring to a wire rack to cool. Serve slightly warm
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE FISH?
Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur.
Frequently asked questions
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We’ve become a little bit set in our ways over the years with our ‘go-to’ fish choices; cod, haddock, tuna, salmon and warm-water prawns, but this has really jeopardised their sustainability. There are many alternative species available for us to try that have been farmed or caught responsibly, hake, corley, rainbow trout, mackerel and rope grown mussels are all great choices of sustainable fish in the UK.
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Sustainable fishing is important in the management of our marine ecosystems, in order to respect fish stock levels and ensure overfishing does not occur. With fish being one of the most popular choices of animal proteins at mealtimes, its no wonder that popular fish species such as cod are in decline. Overfishing to meet the demands of the consumer have meant certain stocks of fish have gone into decline, the demand has been so high that the fish stocks have not be given time to replenish. It is said that 1/3rd of fish stocks are overfished, which really is quite shocking. Sustainable fishing allows fisheries to work closely with scientists to look at the patterns of growth and decline of fish stocks, these occur through births, deaths and migration. By analysing this data, the ‘maximum sustainable yield’ (this is how much a fish species can be fished before overfishing occurs) is calculated and this allows responsible fishing to occur, working with nature, instead of against it.