Ingredients

For the pastry:

• 250g plain flour
• 160g strong cheddar
• 160g unsalted butter
• Salt and cayenne pepper to season
• Flour for rolling
• 2 egg yolks

• 200g smoked haddock
• 500ml milk
• 4 sprigs thyme
• 150g fresh white crab meat
• 50g brown crab meat
• 300g crème fraiche
• 50ml double cream
• 2 egg yolks
• 1 whole egg
• 2 spring onions sliced finely
• 5g Chopped chives
• 5g Chopped parsley
• 1/2 lemon zest
• 2 pinches cayenne pepper
• 50g grated strong cheddar
• Salt and pepper for seasoning

Tools

• MultiPro Express Weigh +

Method

For the pastry: 

1. Allow your butter and cheese to come up to room temperature.
2. Add your room-temperature cheese to your Kenwood food processor. Using the blade attachment, blitz to a smooth paste. Add the soft butter and combine the cheese and butter together.
3. Remove the butter and cheese and add to a bowl. Sift the flour over the fats and add a pinch of salt and cayenne pepper.
4. Carefully work the flour into the fat by hand, making sure not to overwork the pastry. Bring the dough together in a block and chill in the fridge for 24 hours.
5. Remove the dough from the fridge and leave for ½ hour before rolling to take the chill off the dough. Roll the dough to ½ cm thickness on a floured work surface, then use it to line your greased quiche tin or flan ring. Refrigerate the lined case for 2 hours before baking.
6. Line the tart case with a sheet of baking paper and fill it with rice or baking beans. Place the tart case into a preheated fan oven at 220c and bake for 2 minutes. Reduce the temperature to 150c by opening the door, then cook for a further 10 minutes.
7. Remove the baking beans/rice and bake for a further 2-3 minutes to dry the pastry out.
8. Remove from the oven, glaze the inside with egg yolk using a pastry brush, and place back into the oven for a final minute. This will seal any holes in the pastry.
9. Place the tart case onto a cooling rack to cool, ready to add your filling.

1. Bring the milk and thyme to a boil in a saucepan, then add the smoked haddock. Leave off the heat until cool, then remove and flake the haddock and set aside
2. Add the haddock flakes, crab meats, chopped herbs, spring onions, lemon zest and grated cheddar to a bowl and mix well
3. Add the crème fraiche, double cream, eggs, cayenne and salt and pepper to another bowl and whisk well
4. Pour the cream mix over the fish and incorporate it well together.
5. Add the quiche filling to your pre-baked tart case, place it in a preheated oven at 120c and bake for 25-30 minutes. The mix should have a slight wobble and not cooked firm.
6. Leave to cool before serving.