Haddock, cheddar and fennel quiche

This freshly baked cheesy recipe uses ingredients from the freezer and pantry.

More than 1 hour

Serves 6-8

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 1 roll (400g) puff pastry
Filling:
  • 300g uncooked haddock (hake works well too)
  • 2 cups (500ml) milk
  • 1 bulb fennel, sliced
  • 3 leeks, sliced
  • Knob butter
  • 1 tub (250ml) sour cream
  • 3 extra large eggs
  • 2 cups (250g) grated cheddar cheese
  • Handful watercress

Method

  1. Preheat oven to 180°C.
  2. Roll out pastry on a lightly floured surface to 3mm thick.
  3. Line a greased 25cm quiche or tart tin with pastry and blind bake for 10 minutes.
  4. Poach haddock in milk until just cooked.
  5. Remove and cool, reserving poaching liquid.
  6. Sauté fennel and leek in butter until soft.
  7. Flake fish and add to sautéed vegetables.
  8. Spoon filling into the pastry crust.
  9. Whisk sour cream, eggs and ½ cup (125ml) poaching liquid until combined.
  10. Pour over filling, top with cheese and bake for 35-45 minutes or until golden.
  11. Garnish with watercress and serve warm.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

A chocolate celebration

It’s Rocky Road Day on 2 June and we’re celebrating!

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Short-rib potjiekos

This recipe is from Afrikaans food icon Peter Veldsman’s 1980s cookbook. The dried fruit cooks away to leave a tangy sweet sauce that cuts through the fattiness of the fall-off-the-bone meat.

30-day bran muffins

This mixture lasts up to a month in the fridge, so you’ll be able to bake a fresh batch of muffins anytime!