Smoked Fish and Preserved Lemon Quiche with Seaweed Crust Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Seaweed Crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">15g dried seaweed flakes (nori, dulse, or wakame)</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp sea salt</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the Filling:</li><li class="ingredients-single-item">250g smoked fish (haddock, mackerel, or trout), flaked</li><li class="ingredients-single-item">2 preserved lemons, rinsed, flesh discarded, skin finely chopped</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">2 tbsp fresh dill, chopped</li><li class="ingredients-single-item">2 spring onions, finely sliced</li><li class="ingredients-single-item">Freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">23cm (9-inch) loose-bottomed quiche tin</li><li class="equipment-single-item">Baking beans or ceramic weights</li><li class="equipment-single-item">Baking parchment</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your seaweed crust. If using whole dried seaweed sheets, crumble them into a food processor and pulse until finely ground. This step is essential for incorporating the oceanic flavor evenly throughout your pastry without leaving large chewy pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the flour and salt to the food processor with the ground seaweed and pulse to combine. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs. The cold butter creates pockets of steam during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>With the motor running, add the egg and then gradually add the ice-cold water, 1 tablespoon at a time, until the dough just comes together. Be careful not to overwork the dough as this will develop the gluten and make your crust tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and shape into a disc. Wrap in cling film and refrigerate for at least 30 minutes. This resting period relaxes the gluten and firms up the butter, ensuring your crust will hold its shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 180°C (160°C fan/Gas 4). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, making sure it's large enough to line your quiche tin with some overhang. The cool green-speckled dough should be pliable but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully drape the pastry over your rolling pin and transfer it to the tin, gently pressing it into the corners without stretching. Trim the excess leaving a 1cm overhang (this prevents shrinkage), then fold this overhang back into the tin to create a double-thick edge.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line the pastry case with baking parchment and fill with baking beans or weights. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the base looks dry but not colored. This pre-baking ensures your crust won't become soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the pastry is baking, prepare your filling. In a large bowl, whisk together the eggs, cream, and milk until well combined. Season with black pepper (be careful with salt as both the smoked fish and preserved lemon are naturally salty).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the pastry case is ready, reduce the oven temperature to 160°C (140°C fan/Gas 3). Scatter the flaked smoked fish evenly over the base of the pastry case. The fish should be broken into bite-sized pieces that will distribute throughout each slice.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle the chopped preserved lemon skin, dill, and spring onions over the fish. The preserved lemon adds bright pops of citrus that balance the richness of the custard and smokiness of the fish.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully pour the egg mixture over the filling ingredients, ensuring everything is evenly distributed. Leave about 5mm space from the top to allow for slight expansion during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake the quiche for 30-35 minutes until the filling is just set with a slight wobble in the center. It should be golden on top but not browned. The gentle heat ensures the eggs cook slowly to create a silky, tender texture without curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the quiche to cool in the tin for 10-15 minutes before carefully removing. This resting period allows the custard to set fully while the residual heat finishes the cooking process. Serve warm or at room temperature for the best flavor development.</li></ol>