Camden New Journal - Reciepe for Smoked Mackerel Quiche By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 5th August 2008

Clare Latimer's recipe for
Smoked Mackerel Quiche

Smoked Mackerel Quiche
Well away from the festive food and a smashing and different quiche. Serve with a crunchy salad and you will have a light lunch or supper dish. Remember to leave salt out as the mackerel has enough.

Ingredients
Serves 6
175g plain flour
75g butter
1 onion, peeled and chopped finely
Little oil
3 eggs
284ml single cream
Freshly ground nutmeg
Freshly ground black pepper
2 fillets smoked mackerel, flaked
150g grated cheddar cheese
1 tbsp finely chopped chives.

Method
Put the flour into a large bowl and rub in the butter with your fingertips until the mixture feels and looks like crumbs. Add 3 tablespoons of water and knead the mixture in a dough with a round bladed knife.
Roll out the dough on to a floured surface and line a 24cm fluted flan tin. Make sure the edges are tidy; prick the bottom of the flan with a fork and leave to chill for around 30 minutes.
Preheat the oven to 200C/400F/gas 6. Line the pastry case with greaseproof paper and fill up with baking beans. Cook on a baking tray at the top of the oven for around 15 minutes, take out the beans and cook for another 5 minutes and then remove and set aside.
While you are cooking the pastry, fry the onion in the oil over a medium heat until it is softened but not brown in colour. Beat the eggs, cream and chives together in a bowl with a generous amount of pepper and nutmeg. Put the flaked mackerel and cheese into the pastry case and then pour over the cream and egg mixture. Reduce the oven to 190C/375F/gas 5 and cook for around 35 minutes until it is all set and golden in colour.

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