Healthy Smoked Haddock Quiche

Here is my go-to smoked haddock quiche recipe, with a crispy homemade pastry crust and a creamy filling loaded with flakes of smoky fish, fresh herbs, and just the right amount of cheese.

This quiche has become my weekly lunch staple, and I often make an extra one to share with neighbors. There’s something so satisfying about enjoying a warm slice of quiche on a lazy afternoon, don’t you think?

What Kind of Smoked Haddock Should I Use?

Natural smoked haddock is your best bet for this quiche, rather than the yellow-dyed variety you might spot at the fish counter. The natural version has a cleaner taste and generally indicates better quality fish. You’ll want to look for haddock that has a creamy, off-white color with a slight golden smoke tinge, and flesh that feels firm to the touch. If you can’t find fresh smoked haddock, frozen works just fine – just make sure to thaw it completely and pat it dry with paper towels before using. Most fish markets and grocery stores sell smoked haddock either in whole fillets or pre-cut portions, and either option will work well in this recipe.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this quiche recipe:

• Smoked haddock: If you can’t find smoked haddock, try using smoked cod or smoked pollack. In a pinch, you could use hot-smoked salmon, though this will give a different but still tasty result. Just make sure to use the same weight of fish.
• Emmental cheese: Don’t have Emmental? Swiss cheese makes the perfect substitute. You could also use Gruyère or even a mild cheddar. The flavor will be slightly different but still good!
• Heavy cream: You can swap heavy cream with half-and-half, though your quiche might be slightly less rich. If using half-and-half, reduce the amount to 250ml to avoid a watery filling.
• Ready-rolled shortcrust pastry: Store-bought puff pastry works too, though your quiche will have a flakier base. You can also make your own shortcrust pastry if you prefer – you’ll need about 175g flour and 85g butter.
• Eggs: The eggs are essential for this recipe and can’t be substituted – they’re what helps the filling set properly.

Watch Out for These Mistakes While Baking

The biggest challenge when making a smoked haddock quiche is ending up with a soggy bottom – to prevent this, blind bake your pastry case first by lining it with parchment paper and baking beans for 15-20 minutes until it’s lightly golden.

Another common mistake is using raw fish in the filling, which can release too much moisture and make your quiche watery – instead, poach the haddock gently in milk for about 8 minutes until just cooked through, then let it cool and flake before adding to your quiche.

Temperature control is crucial – baking your quiche at too high a temperature can cause the custard filling to separate or become rubbery, so stick to 325°F (170°C) and look for a slight wobble in the center when it’s done, as the residual heat will continue cooking the filling as it cools.

For the smoothest results, always bring your eggs and cream to room temperature before mixing, and strain the custard mixture through a fine-mesh sieve to ensure a silky texture.

What to Serve With Smoked Haddock Quiche?

This rich and creamy quiche pairs perfectly with some simple side dishes that won’t overshadow its smoky fish flavors. A crisp green salad with a light lemon vinaigrette makes an excellent partner – the bright, fresh flavors balance out the richness of the cream and cheese. If you’re serving this for dinner, try adding some steamed new potatoes tossed with butter and fresh herbs, or some roasted cherry tomatoes that add a nice pop of color and sweetness to the plate. For a light lunch, I like to keep things simple with just a handful of fresh arugula or watercress on the side.

Storage Instructions

Keep Fresh: Once your quiche has cooled completely, wrap it well in plastic wrap or aluminum foil and pop it in the fridge. It’ll stay fresh and tasty for up to 3 days. This makes it perfect for making ahead for lunch boxes or quick dinners during the week.

Freeze: If you want to save some for later, this smoked haddock quiche freezes really well. Just wrap it tightly in plastic wrap and then in foil, and it’ll keep in the freezer for up to 2 months. I like to cut it into portions before freezing so I can take out just what I need.

Warm Up: To enjoy your quiche warm, heat it in a 350°F (175°C) oven for about 15-20 minutes if refrigerated, or 25-30 minutes if frozen (after thawing). You can also microwave individual slices for 1-2 minutes, though the pastry won’t be as crispy this way.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 70-80 g
• Fat: 120-140 g
• Carbohydrates: 60-70 g

Ingredients

For the pastry:

• 1 ready-rolled shortcrust pastry sheet

For the filling:

• 75g Emmental cheese (shredded or grated)
• 400g skinless smoked haddock

For the custard:

• 300ml heavy cream (whipped slightly for extra airy texture)

Binding Agent

• 2 medium eggs (beaten lightly)

Step 1: Prepare and Blind Bake the Pastry

Start by preparing your tart tin with pastry.

Line the pastry into the tin, ensuring it is evenly spread and covers the edges.

If necessary, trim any excess pastry.

To blind bake, cover the pastry with parchment paper and fill with baking beans or dry rice to weigh it down.

Place the tin in a preheated oven and bake until the edges of the pastry are just starting to turn golden.

Step 2: Cook and Flake the Haddock

While the pastry is baking, cook the haddock using your preferred method—whether it’s steaming, poaching, or baking.

Once cooked, let it cool slightly before flaking it into small pieces.

Mix the flaked haddock with your choice of cheese, making sure it’s evenly distributed.

Step 3: Prepare the Cream Mixture

In a separate bowl, whisk together cream and eggs.

Add your favorite seasonings, such as salt, pepper, and any herbs you enjoy, to enhance the flavor.

Whisk until the mixture is well blended and smooth.

Step 4: Assemble and Bake the Tart

Remove the blind baked tart shell from the oven and discard the parchment paper and baking beans.

Spread the haddock and cheese mixture evenly over the base of the pastry.

Pour the cream and egg mixture over the top, spreading it evenly.

Return the tart to the oven and bake until the filling is set and the pastry is golden brown, ensuring a delightful texture and appearance.

Step 5: Serve and Enjoy

After baking, allow the tart to cool slightly before slicing.

Serve warm and enjoy your haddock and cheese tart with a side salad or vegetables, appreciating the creamy filling and flaky pastry.