Smoked Haddock and Egg Quiche

Smoked Haddock and Egg Quiche

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Calories: 1804


  • 8 oz wholemeal pastry
  • 12 oz smoked haddock fillet
  • 1/4 pint chicken stock
  • 2 hard-boiled eggs chopped
  • 1 tbsp chopped fresh chives
  • 3 oz cheese grated
  • 3 eggs
  • 1/2 pint milk
  • Salt and pepper


  • Roll out the pastry to fit a 22.5 cm (9 inch) deep fluted flan dish. Press the edges up well and push the base well down. Prick the base with a fork and bake blind for 15 minutes in a preheated oven, 190°C/375°F/Gas Mark 5.
  • Poach the fish gently in the chicken stock for about 8 minutes, or until just tender. Drain the fish and flake it into a bowl, discarding any skin or bones.
  • Mix the chopped eggs, chives and cheese into the fish, and spread this mixture evenly into the part-baked pastry case.
  • Beat together the eggs and milk and season to taste. Pour over the fish mixture in the pastry case.
  • Bake for 25-30 minutes, or until the filling is set, at the same oven temperature as before.
Calories: 1804 kcal
Carbohydrates: 138 g
Protein: 132 g
Fat: 76g
Saturated Fat: 34 g
Trans Fat: 1 g
Cholesterol: 1164 mg
Sodium: 2931 mg
Potassium: 1978 mg
Fiber: 4 g
Sugar: 16 g
Vitamin A: 2796 IU
Vitamin C: 2 mg
Calcium: 1073 mg
Iron: 12 mg
Ingredients Fish & Seafood, Haddock
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