Smoked Mackerel and Crab Quiche Recipe
Ingredients
| Plain flour | 6 Ounce (FOR PASTRY) | |
| Salt | To Taste (Curry Powder - 1/2 tsp) | |
| Ground black pepper | 1 (Curry Powder - 1/2 tsp) | |
| Butter/Margarine | 3 Ounce (Curry Powder - 1/2 tsp) | |
| Egg | 1 (Curry Powder - 1/2 tsp) | |
| Water - 2 to 3 tbsp | ||
| Wholegrain Mustard - 1 heaped tsp | ||
| Crab meat | 6 Ounce (FOR FILLING) | |
| Mackerel | 8 Ounce, smoked (FOR FILLING) | |
| Eggs | 2 (FOR FILLING) | |
| Egg yolks | 2 (FOR FILLING) | |
| Cream | 1/2 Pint (FOR FILLING) | |
| Parsley | 1 Teaspoon, chopped (FOR FILLING) | |
| Chives | 1 Teaspoon, chopped (FOR FILLING) | |
| Salt | To Taste (FOR FILLING) | |
| Ground black pepper | 1 (FOR FILLING) | |
Directions
GETTING READY
1) Pre-heat the oven to 350°F/180°C/Gas 4
MAKING
2) TO MAKE THE PASTRY: In a bowl, sieve in the flour, curry powder and seasoning into a bowl.
3) In a food processor, grate the butter or margarine and rub into the dry ingredients. Put in the egg, mustard and enough cold water to make a soft dough.
4) On a lightly floured surface, gently knead the dough. Wrap in cling film and chill for at least 30 minutes.
5) On a lightly floured surface, roll out pastry.
6) Grease a deep-sided 8" loose-bottomed tin and line the pastry in it.
7) In a bowl, mix together the crab meat and flaked smoked mackerel.
8) Keep mixture on right above the pastry base.
9) In a separate bowl, whip the eggs, egg yolks, cream, herbs and seasoning together.
10) Pour it over the fish mixture.
11) In the hot oven, bake for 10 minutes, lower the temperature to 325°F/170°C/Gas 3 and bake for a further 20 to 25 minutes, until the filling is firm to touch.
SERVING
12) Serve warm.
1) Pre-heat the oven to 350°F/180°C/Gas 4
MAKING
2) TO MAKE THE PASTRY: In a bowl, sieve in the flour, curry powder and seasoning into a bowl.
3) In a food processor, grate the butter or margarine and rub into the dry ingredients. Put in the egg, mustard and enough cold water to make a soft dough.
4) On a lightly floured surface, gently knead the dough. Wrap in cling film and chill for at least 30 minutes.
5) On a lightly floured surface, roll out pastry.
6) Grease a deep-sided 8" loose-bottomed tin and line the pastry in it.
7) In a bowl, mix together the crab meat and flaked smoked mackerel.
8) Keep mixture on right above the pastry base.
9) In a separate bowl, whip the eggs, egg yolks, cream, herbs and seasoning together.
10) Pour it over the fish mixture.
11) In the hot oven, bake for 10 minutes, lower the temperature to 325°F/170°C/Gas 3 and bake for a further 20 to 25 minutes, until the filling is firm to touch.
SERVING
12) Serve warm.
Chef
