Smoked haddock, leek & tarragon quiche
Smoked haddock, leek & tarragon quiche
FILLING:
Set oven to 160C
100g Good quality smoked haddock
1 Large leek with the dark green end removed
1 pinch dried tarragon
3 Eggs
150ml Double cream
150ml Milk
25g Butter
PASTRY
200g Plain flour
100g Butter
85ml Cold water
METHOD
To make the pastry, rub the butter and flour together until it resembles breadcrumbs. Make a well in the centre and add the water. Bring the pastry together into a ball and chill in the fridge for 20 minutes.
Place the milk into a frying pan and add the smoked haddock, poach very gently for 5 minutes until the haddock flakes easily. Remove the fish and set aside.
Slice the leeks into 4 pieces lengthways and cut into quarter moons. Wash thoroughly and cook gently with the tarragon in the butter until soft and sweet.
Roll out the pastry to the thickness of a £1 coin and line the quiche dish. Place a circle of paper over the pastry and fill with lentils or any cheap dried beans. Bake blind for 20 minutes or until the pastry's cooked. Remove the beans and paper.
Beat the eggs, cream and haddock infused milk together, add a pinch of salt and set aside. Spread the leeks into the quiche and flake the haddock on top. Carefully pour the egg mixture in and bake for 25-30 minutes or until set.
This dish makes an excellent picnic treat.
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