This savory tart really changes from classic quiches. Smoked haddock flavours are incredible but not too strong. Here with leeks and onions but you can choose to bake this with other vegetables.
Smoked haddock really is very appreciated in France. We serve it in mixed salads, in different fish stew, fish choucroute (usually prepared with meat but the fish version is quite interesting)… On the other side the French are mad about quiche Lorraine but also like to serve all king of savory tarts or quiches, depending on what they have in the fridge or which vegetables they have at home. Shortcrust pastry, eggs milk and/or cream and what we have: ham, bacon, spinach, carrots, any cheese…
So today, beloved smoked haddock and winter vegetables: leeks and onions.
A few information on the recipe:
- I choose to let smoked haddock infuse in cream and milk, so that fish taste is homogeneous in the whole tart and just concentrated in haddock itself.
- You can decide to have just cream, or like I usually do cream and milk to be lighter. You can even have vegetal milk.
- Leeks and onions are precooked. You can vary proportions of vegetables or change for others (carrot, broccoli …)
- Finally everything is assembled as for a classic quiche (see my quiche Lorraine recipe) and baking time is just for the egg and milk/cream batter to cook. Using a metal mould is quite quick and helps the shortcrust pastry to be crispy. If you have porcelain or glass mould, cook a little bit longer.
Oops! The first time I made this tart we liked it so much that we ate it before I even had time to take any picture. The only pic I had was the one with my dog, dreaming to taste the quiche! I baked it again to prepare the recipe for you and… as I was doing too many things at a time as usual, it burnt a bit. Sorry!
Preparation time: 15-20 mn
Cooking time: 3 min heat milk/cream, 10 min vegetables, 30 min quiche
Quantity: 6 shares
Specific equipment: none
1 roll pie crust
170 gr smoked haddock
200 gr diary product (ideally 1/3 milk and 2/3 cream)
Soak haddock in warm milk/cream and let infuse. Pre-cook onions and leeks. Then prepare the batter, assemble and cook as you would do for a classic quiche.
Preheat the oven to 180 °C.
Start by heating the cream/milk mixture, but don’t let it boil. Meanwhile, cube smoked haddock. Soak haddock in cream/milk, stop the heat and let infuse for about ten minutes.
Meanwhile, finely chop leeks and onions. Heat a pan with oil (or butter) and fry onions and leeks for about 10 minutes. Add salt. Stop when onions become translucent.
In a bowl, beat eggs. Add the milk and cream with smocked haddock preparation and combine. Then pour in onions and leeks, combine. Lay shortcrust pastry in the mold and pour in the preparation. Sprinkle grated cheese and bake for about 30 minutes. 30 minutes are enough with a metal mold because shortcrust patry cooks well. A little more if you use a glass or porcelain mold.