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Haddock & Cheese Quiche with Breadcrumb Crust
Haddock & Cheese Quiche with Breadcrumb Crust

Haddock & Cheese Quiche with Breadcrumb Crust

In my book, this is the ultimate quiche. Creamy, delicious and filling. Best served lukewarm. This quiche reheats well in an air fryer for 3 - 4 minutes.

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You Will Need:

Crust
  • 2 cloves garlic, crushed
  • 2 T (30 ml) parsley, chopped
  • 4 T (60 ml) butter
  • 3 slices classic brown bread
    (make breadcrumbs in food processor or small blender)
  • soft butter for dish
Quiche Filling
Haddock
  • 150 g - 200 g smoked haddock (fresh or frozen)
  • ½ cup (125 ml) milk
Crust
  • 2 cloves garlic, crushed
  • 2 T (30 ml) parsley, chopped
  • 4 T (60 ml) butter
  • 3 slices classic brown bread
    (make breadcrumbs in food processor or small blender)
  • soft butter for dish
Haddock
  • 150 g - 200 g smoked haddock (fresh or frozen)
  • ½ cup (125 ml) milk
Quiche Filling
Crust before baking Crust before baking
Crust after baking Crust after baking
Layer filling ingredients Layer filling ingredients
Serve and enjoy! Serve and enjoy!

Ina’s Tip

Crust Options (Depending on your needs and time available):

Short Crust Pastry – Delicious, but time-consuming to make. Best baked blind, before adding the quiche filling.

Breadcrumb Crust – Quick and easy to make with either white or brown breadcrumbs. The trick is to butter the dish well to allow for the cooled crumbs to stick. Always pre-bake the crust, before filling.

Crustless – Quick, but adds no 'bulk' or texture to the quiche. Simply butter the dish, shake ± 3 T (45 ml) of flour to coat the inside, and freeze it to firm, before adding the filling.

Method:

Crust:

Adjust the oven rack to the middle position, and preheat the oven to 200 °C.

Stir-fry the garlic and parsley in butter.

Add the breadcrumbs and mix well.

Leave to cool.

Butter and line the bottom and sides of an ovenproof quiche dish (± 24 cm in diameter) with the breadcrumb mixture.

Bake for 10 minutes until crisp and lightly browned.


Haddock:

Poach the haddock. (If using frozen haddock, thaw it in measured milk before poaching.)

Turn the oven down to 170 °C.

Pour the milk over the haddock in an ovenproof dish or pan.

Cover the dish with baking paper and bake for 10 minutes.

Remove the dish from the oven and discard the paper.

Cool the fish, still in the milk.

Reserve the milk for the quiche filling.


Quiche Filling:

Keep the oven temperature at 170 °C.

Sauté the onion, seasoned with Lemon & Black Pepper Seasoning, in the oil and butter mixture.

Keep aside.

Beat the eggs, cream, Cheese Sauce, and milk (reserved from the poached fish) together.

Sprinkle half of the cheese over the baked breadcrumb crust.

Top it with the onion mixture.

Add the flaked fish.

Pour the egg mixture over.

Sprinkle the remaining grated cheese over the top.

Bake for about 30 minutes.

Turn off the oven and leave the quiche to cool in the warm oven with the door slightly open. Allow to set for 10 minutes.

Serve lukewarm or at room temperature.

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Haddock & Cheese Quiche with Breadcrumb Crust

In my book, this is the ultimate quiche. Creamy, delicious and filling. Best served lukewarm. This quiche reheats well in an air fryer for 3 - 4 minutes.

Haddock & Cheese Quiche with Breadcrumb Crust

You Will Need:

Crust
  • 2 cloves garlic, crushed
  • 2 T (30 ml) parsley, chopped
  • 4 T (60 ml) butter
  • 3 slices classic brown bread
    (make breadcrumbs in food processor or small blender)
  • soft butter for dish
Haddock
  • 150 g - 200 g smoked haddock (fresh or frozen)
  • ½ cup (125 ml) milk
Quiche Filling
Ina’s Tip

Crust Options (Depending on your needs and time available):

Short Crust Pastry – Delicious, but time-consuming to make. Best baked blind, before adding the quiche filling.

Breadcrumb Crust – Quick and easy to make with either white or brown breadcrumbs. The trick is to butter the dish well to allow for the cooled crumbs to stick. Always pre-bake the crust, before filling.

Crustless – Quick, but adds no 'bulk' or texture to the quiche. Simply butter the dish, shake ± 3 T (45 ml) of flour to coat the inside, and freeze it to firm, before adding the filling.

Method:

Crust:

Adjust the oven rack to the middle position, and preheat the oven to 200 °C.

Stir-fry the garlic and parsley in butter.

Add the breadcrumbs and mix well.

Leave to cool.

Butter and line the bottom and sides of an ovenproof quiche dish (± 24 cm in diameter) with the breadcrumb mixture.

Bake for 10 minutes until crisp and lightly browned.


Haddock:

Poach the haddock. (If using frozen haddock, thaw it in measured milk before poaching.)

Turn the oven down to 170 °C.

Pour the milk over the haddock in an ovenproof dish or pan.

Cover the dish with baking paper and bake for 10 minutes.

Remove the dish from the oven and discard the paper.

Cool the fish, still in the milk.

Reserve the milk for the quiche filling.


Quiche Filling:

Keep the oven temperature at 170 °C.

Sauté the onion, seasoned with Lemon & Black Pepper Seasoning, in the oil and butter mixture.

Keep aside.

Beat the eggs, cream, Cheese Sauce, and milk (reserved from the poached fish) together.

Sprinkle half of the cheese over the baked breadcrumb crust.

Top it with the onion mixture.

Add the flaked fish.

Pour the egg mixture over.

Sprinkle the remaining grated cheese over the top.

Bake for about 30 minutes.

Turn off the oven and leave the quiche to cool in the warm oven with the door slightly open. Allow to set for 10 minutes.

Serve lukewarm or at room temperature.

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