Try this smoked haddock recipe to create a delicious quiche that is perfect for summer lunches or luxury picnic fare. This is an easy dish to make with a fantastic looking result – not to mention very tasty. We have our very own smoked haddock that is cured in our Crouch End smokehouse.

Crouch End Smoke House

The Smoked Haddock  sold through our shops is smoked in the century old smoke house at the rear of the Crouch End Shop. In fact it is the oldest working fish smokehouse in London using nothing but natural wood (with no chemicals added).  We cure using traditional skills and recipes that have been handed down through the Purkis family for at least six generations. What you see on our counters are truly local food products and truly delicious

This smoked haddock recipe will make a quiche that will serve up to eight portions allow about 1 hour for preparation and cooking time

Smoked Haddock Recipe – Ingredients for Quiche

500g of Smoked Haddock from Walter Purkis & Sons

Milk for poaching

Two bay leaves

Pepper corns

300ml of double cream

Six Eggs – try free range from Walter Purkis & Sons

50g of Fresh Parmesan Cheese for grating

Short crust pastry

Cooking method for Smoked Haddock Quiche

First make your pastry and let it chill or if using ready made remember to let it warm before rolling.

Pre-heat your oven to 200C/gas mark 6.

These ingredients will fill a 25cm baking tin that is 4cm deep Roll out you pastry in a circle to fit the tin. Leave plenty to go over the sides – it helps prevent shrinkage. Cover the inside of the pastry case with some baking parchment and tip in a good layer of baking beans. Cook for about 20 minutes – check that it is not browning too much.

While this is happening poach the haddock.  Place the fish in a pan and just cover with milk add the bay leaves and about 10 pepper corns. Bring gently to the boil and then simmer over a low heat with the cover on. The fish is cooked when it starts to flake. Remove from the heat and allow to cool (It will still be cooking)

To make the filling whisk together three whole eggs and three egg yolks along with the cream add a few tablespoonfuls of the poaching milk for extra flavour.  If you need to season a little pepper only as there will be enough saltiness from the fish itself .

Next break up the haddock into good sized chunks aim for an even distribution around your pastry case. Grate the Parmesan cheese on top. Gently pour in the egg and cream mixture. Return the filled tart to the oven. Start to check after about 15 minutes to see how it is setting. Remove when it is firm and golden.

Eat warm with some fresh bread and salad.