Tag Archives: quiche

Winning Recipe: Thrifty Smoked Haddock & Leek Tart

A quiche or a tart is quite often my go to when I’ve got a few ingredients which need using up. My husband is very fond of a bargain and often comes home with a bag full of heavily reduced items all of which need using asap. This thrifty Smoked Haddock & Leek Tart was created after one of his supermarket bargain hunting expeditions and was so delicious even my fussy 7 year old said it was yummy.

I call this a winning recipe, that’s because it won a pie competition on the Daisies & Pie blog – bagging me a night away with a friend in Birmingham!

Winning Recipe: Thrifty Smoked Haddock & Leek Tart

Thrifty Smoked Haddock & Leek Tart

Ingredients:

For the pastry –
225g plain flour
100g butter
2-3 tablespoons of cold water
Pinch of salt
– OR – (and no one will judge you) a sheet of ready rolled shortcrust pastry

For the filling –
1 large smoked haddock fillet (skin on)
1 pint of milk
10 peppercorns
1 bay leaf
2 leeks
1 knob of butter
2 heaped teaspoons of mild curry powder
2 medium eggs
100mls double cream
Salt & pepper

Method:
Make the pastry by rubbing the butter, flour and a pinch of salt together until it’s like breadcrumbs, then gradually add the cold water until it forms a firm dough. Bring the dough together on a floured surface and roll out until it’s about the thickness of a pound coin. Or just use a sheet of ready-made pastry – no one will judge you.

Grease a 20cm loose-bottomed tart tin and carefully lay in the pastry, taking care not to tear it. Roughly trim off the excess pastry, this can be tidied up properly later. Cover with a piece of greaseproof paper and top with baking beans or similar, you need to blind bake your pastry so you don’t get a soggy bottom. Pop into a pre-heated oven for 15 minutes at 200°. After 15 minutes, carefully lift off the greaseproof paper and (incredibly hot) baking beans, please be careful. Pop your pastry case back into the oven for a further 10 minutes. Then remove and set aside to cool.

Once cooled carefully trim the edges with a sharp knife. Doing it this way will give you a nice clean edge.

To make the filling put your milk, bay leaves and peppercorns into a saucepan. Lay in the smoked haddock fillet and slowly bring to the boil. Once the milk reaches boiling point turn the heat off and let it sit in the hot liquid for 10 minutes or so.

In the meantime, slice your leeks and cook them in the butter with a twist of salt and pepper. Once the leeks are soft and cooked through, stir in the curry powder and set aside.

Drain your haddock and discard the bay leaves and peppercorns. Carefully remove the skin (the skin holds it all together while it cooks so it doesn’t all fall apart, trust me it’s easier to keep the skin on until it’s cooked) and check the fish for bones. Try not to break the fish up too much while you do this.

To assemble the tart put a layer of leeks on the bottom, then the smoked haddock and then top with the rest of the leeks.

In a bowl whisk the eggs and cream together, season and carefully pour over the leeks and haddock. Bake in your pre-heated oven for 25-30 minutes at 200° keeping an eye on it. Your tart needs to be golden brown on top and cooked in the middle.

Serve with new potatoes and a salad. Can be eaten hot or cold. Delicious!

Winning Recipe: Thrifty Smoked Haddock & Leek Tart

Recipe: Mini Cheese and Pickled Walnut Quiches

This Christmas, like every other Christmas was a time for feasting. We’ve eaten and eaten well and the fridge is full of lovely leftovers we’re slowly working our way through. A return to normality beckons and those leftovers really needed using up, so for lunch today I made a batch of these lovely mini quiches using the remnants of the cheese board, some pickled walnuts and some stale bread. The result was quite delicious, very simple and as they are made from leftovers, they cost virtually nothing to throw together.

Recipe: Mini Cheese & Pickled Walnut Quiches

Mini Cheese & Pickled Walnut Quiches

Makes 12

Ingredients
6 slices of bread
Small knob of butter
3 spring onions
3 eggs
50g finely grated cheese
3 or 4 pickled walnuts
Salt & pepper

Method
Using a rolling pin, roll each slice of bread until it is flat like pastry, then using a cutter, cut out two circles in the bread, continue until you have 12 bread circles. Butter a bun tray and press a circle in to form your quiche base.

Finely slice your spring onions and gently fry in butter until they’re soft, this should only take a few minutes.

Beat three eggs in a bowl and season, add 40g of your finely grated cheese – I used a mature cheddar. Stir through your cooled spring onions.

Pour a dessert spoon of the egg mixture into each of the bread bases. Slice your pickled walnuts (no more than 5mm thick), place one slice on the top of your quiche and sprinkle with a pinch of the remaining cheese.

Bake at 190° for 10-15 minutes until puffed up and browning. Leave to cool for a few minutes and then serve with a lovely fresh salad.

Recipe: Mini Cheese & Pickled Walnut Quiches

These little cheese and pickled walnut quiches are really quite lovely. I made a batch and the boys gobbled them up in double quick time. They’d make excellent canapés or party food, or just a very lovely lunch. The pickled walnuts add a mouth watering extra pickley edge to the mini quiche.

I know swapping out the traditional shortcrust pastry for bread might be a little controversial, but it’s a great way of using bread which is nearing the end of its usefulness and it’s so much quicker than making pastry from scratch. Though if you are a determined traditionalist, this recipe would work just as well with pastry instead of bread.

I used a nice mature cheddar, but this would work with virtually any hard cheese of your choosing. I’ve a fancy to try them with some Stilton crumbled in which I think would be particularly excellent.

We used Opies Pickled Walnuts which are soft, yielding and an excellent accompaniment to cheese, and as it turns out, pretty nifty in a quiche too. These cheese and pickled walnut mini quiches are so easy to knock up from the remains of your festive cheeseboard, I promise you won’t regret using the last of your pickled walnuts on this recipe.

How do you use up your festive leftovers?

Recipe: Mini Cheese and Pickled Walnut Quiches