While the French lay claim to the classic quiche Lorraine, this delectable smoked haddock version simply sings of British summer. Creating the creamy fish filling and crumbly shortcrust pastry is simple, but the result tastes rich and indulgent. Smoky haddock is matched with a hint of fragrant dill and warming nutmeg for a beautiful full flavour, courgettes are added for texture, while a generous helping of cheese creates the characteristic smoothness of this traditional British recipe. Quiche is the perfect finger food for all kinds of events and occasions, and you can save yourself time by whipping it up the night before. This summer recipe is perfect served up with a crisp green salad to balance out the bold flavours.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Roll out the pastry and use to line a 23cm (9") flan dish. Bake blind for 15-20 minutes.
Heat the oil in a frying pan and fry the courgette for 2-3 minutes. Dab the excess oil with kitchen paper.
Place the fish and courgettes in the bottom of the flan case and sprinkle over the cheese. Beat the eggs thoroughly, blend in the milk, Dill and grate over the Nutmeg to taste. Pour over the fish and return to the oven for 30-35 minutes or until lightly golden and firm to the touch. Serve hot or cold.