Mackerel Quiche with Dill
Ingredients
- For the dough
- 300 grams Pastry flour
- 1 pinch salt
- 150 grams cold butter
- 1 egg
- Pastry flour (for dusting)
- For the filling
- 2 stalks Leeks
- 1 garlic clove
- 2 Tbsps butter
- 400 grams Smoked mackerel
- 1 bunch Dill
- 4 eggs
- 250 milliliters Whipped cream
- 250 grams Sour cream
- Nutmeg
- freshly ground peppers (and salt)
- 100 grams freshly grated Cheese (such as Emmentaler)
Preparation steps
For the dough: Combine the flour and salt, make a well in the center, distribute the chopped butter around the edges, place the egg in the well and mix all ingredients until combined with a butter knife or pastry blender. Knead until smooth, shape into a ball, cover with plastic wrap and chill for 30 minutes.
Preheat the oven to 180°C (approximately 350°F) convection.
For the filling: Rinse the leeks, trim and cut into rings. Peel the garlic, chop finely and sweat in butter with the leeks for 2-3 minutes. Remove from the heat and let cool. Cut the mackerel into fillets and remove any bones. Pluck and chop the dill. Mix with the eggs, cream and sour cream and season with nutmeg, pepper and salt.
Divide the dough into quarters, roll out each portion on a floured work surface and use to line the quiche pans.
Divide the leeks and fish between the tart shells, cover with batter, sprinkle with cheese and bake until golden brown, about 35 minutes.
