Arbroath Smokie, Leek & Camembert Quiche
Fishboxer
Fishbox HQ from
This delicious quiche recipe is versatile and other vegetables can be used if you’re not a fan of leeks. You can also cheat and use a shop-bought pastry case if you don’t want to make your own.
Ingredients
Pastry:
- 10oz plain flour
- 5oz unsalted butter
- 1 tsp salt
- 1 egg yolk
- 4 tbsp chilled water
Filling:
- 4 eggs
- 250ml cream
- 250ml milk
- ½tsp salt
- Pinch black pepper
- Pinch nutmeg
- 2 leeks
- 2 Arbroath Smokies, picked and deboned
- 1 wheel of camembert, roughly sliced
- 30g butter
- Side salad, to serve
Method
- Pre-heat the oven to 180°C.
- Pulse the flour, salt and butter in a food processor until it resembles the texture of breadcrumbs. Add the egg yolk to chilled water and add to the flour mix. Pulse again for 20 seconds in food processor.
- With floured hands, bring the pastry mix together to a rough ball, cling film and chill for 1 approx. 1 hour.
- Lightly dust a work surface, roll out dough to approx. 3-4mm thick and large enough to line a 12 inch push-bottom flat tin.
- Blind bake for 25 mins.
- Meanwhile, melt the butter over a medium heat in a large frying pan.
- Slice the leeks and sweat in the butter.
- Whisk together the cream, milk, eggs, salt, pepper and nutmeg to make the custard filling.
- Cover the base of the pastry case with the cooked leeks, then add the flaked Arbroath Smokie, covering evenly and finally add a layer of roughly sliced camembert.
- Pour over the custard filling, ensuring an even spread of all the ingredients.
- Cook for 40 mins until the custard has set but still has a slight wiggle.
- Enjoy with a side salad.
