Fish Quiche Recipe

Spring is in the air! And if you’re looking for a lighter lunch to go with the lighter days, this Fish Quiche can be served as a filling picnic snack or a fresh and tasty meal.

Serves 4–6

INGREDIENTS

  • 1 pack haddock or cod fillets or any white fish… monk?
  • 1 savoury pastry case (make or buy ready-made)
  • 125ml / 4 fl oz white wine
  • Salt and pepper
  • 1 bay leaf
  • 20g / 1 tbsp butter
  • 1 tbsp plain flour
  • 185ml / 7 fl oz milk
  • 2 beaten eggs
  • 2 tbsp grated cheese

METHOD

  1. Combine wine, salt, seasoning and bay leaf in pan, add fish and poach for 8–10 mins.
  2. Remove fish, flake and set aside, strain liquid and boil to reduce to 1 cup and reserve.
  3. Melt butter in a pan, stir in flour and cook 1–2 mins, gradually stir in milk and bring to the boil, stirring constantly and cook until thick.
  4. Stir in reserved liquid, remove from heat and fold in eggs and fish.
  5. Turn into pastry case and sprinkle with cheese – cook in moderately hot oven, 190C / 375F / Gas 5 for 25–30 mins.
  6. Serve hot or cold with a green salad.

The Fish Society was founded by Alistair Blair: “Fish landed and auctioned on Day 1 in Cornwall, The Hebrides, Aberdeen and Norfolk, and indeed in the big French port of Boulogne is processed and frozen by us on Day 2. We believe that unless you’re buying fresh fish at the port to eat today or tomorrow, frozen is ultimately superior – as long as the fish being frozen is of the highest quality. 

“Quality is not just a matter of freshness. It’s also about cut and trim. Over nearly 25 years we have discerned exactly what our very discerning customers want and that is what we give them.

“And we are about service: ‘Go the extra mile’ and ‘Do as you would be done by’. 

“Our fish and our overall service are intended to meet the highest standards. If you are not happy, we guarantee to resolve the situation quickly.”

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