Seafood Quiche Recipes
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Seafood Quiche is so versatile. It can be part of a party buffet, a picnic, a lunch, main course served with salad and baked potatoes.
The pastry recipe is one my grandmother passed down to me - her pastry was light as a feather - this is not a missprint - use Self Raising flour - not plain as all the recipe books tell you.
Also use milk instead of water to mix.
Pastry Recipe
8oz (250g)self raising flour
4 oz (125g) butter or hard margarine
salt
milk to bind
It is important to have your butter straight from the fridge. Coolness is the essence of making good pastry.
Sift the flour into a bowl with a teaspoon of salt.
Cube the butter and drop into the flour.
Rub the butter and flour together with your fingertips until the mixture resembles fine breadcrumbs.
Add about a tablespoon of milk and mix together with a knife in a cutting motion.
When the pastry has bound together, wrap it in polythene or cling film and put it in the fridge for about 30 minutes.
Roll out your pastry to fit a 9" flan case, prick the bottom with a fork and rest again in the fridge for 30 mins.
Preheat your oven to Gas Mark 6, 400F or 200C.
Line the pastry case with greaseproof paper or foil, fill with baking beans (dried peas, beans etc would do) and bake blind for 15 minutes. Remove the beans and bake a further 5 minutes.
Your pastry case is now ready for the seafood quiche recipes.
Turn the oven down to Gas Mark 4, 350F, 180C
Seafood Quiche Recipes
1 tbspn oil
1 small onion, peeled and finely chopped
2 eggs
1/2 pint (300 ml) milk or single cream or mixture
8 oz (250g) smoked haddock, cut into small pieces
4 oz (125g) cooked peeled prawns
4 oz (125g) grated hard cheese
pepper
Heat the oil in a pan and fry the onion until softened.
Whisk together the eggs, milk and a twist of pepper. It's not necessary to use salt as the smoked haddock is a salty fish.
Mix together the onion, smoked haddock and prawns and spread over the bottom of the pastry case.
Sprinkle the cheese over the fish and pour the egg mixture over the whole filling.
Bake in the oven for 35-40 minutes until the seafood quiche is well golden and well risen.
Variations
Substitute the smoked haddock and prawns for:-
Smoked Salmon and Prawn Seafood Quiche
4 oz (125g) Smoked Salmon
6 oz (175g) cooked peeled prawns
Smoked Mackerel and Tomato Seafood Quiche
8 oz Flaked Smoked Mackerel
2 tomatoes, thinly sliced
Spread the smoked mackerel with the onion mixture and arrange the tomatoes on top. Pour over the beaten egg and milk.
Seafood Cocktail Quiche
12 oz (375g) defrosted seafood cocktail mixture
You can use any poached fish you have left over for these seafood quiche recipes. Flaked poached salmon, trout a mixture of smoked and white fish - experiment and let me know your results!
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Seafood Quiche Recipes - to Seafood Recipe Index
