Being half Cornish I was delighted be asked by the Cornish Cheddar maker Davidstow to come and taste a selection of their Cheddars. All were delicious and tasting notes on them will appear in due course.
I especially enjoyed this quiche, which uses my beloved smoked mackerel, devised for Davidstow by Michelin-starred chef, Nathan Outlaw, whose restaurant is just down the road in Rock. Using ready-made pastry makes this a totally fuss free recipe, and super speedy for a weekend summer lunch.
Smoked Mackerel, Saffron and "Crackler" Quiche
- 500 g shortcrust pastry (all butter is always better)
- 4 eggs (lightly beaten)
- 300 ml double cream
- sea and pepper
- 250 g Cheddar Cheese (Davidstow Crackler - diced into small cube)
- 2 tbsp fresh parsley (chopped)
- 2 tbsp dill (chopped )
- 1 bunch spring onions (sliced)
- 200 g Smoked Mackerel (skin and bones removed, broken into small pieces)
- pinch saffron
- Preheat the oven to 220ºC, 425ºF, gas mark 7.
- Roll out the pastry on a floured surface to the thickness of a £1 coin and use to line a 4cm deep, 20cm round loose bottom flan tin. Place the tin on a baking sheet.
- Line the pastry with a circle of greaseproof paper and fill with baking beans. Chill for 10 minutes. Bake in the oven for 15 minutes, then remove the paper and baking beans. Brush the inside of the pastry with a little of the beaten. Turn the oven temperature down to 180ºC, 350ºF, gas mark 4.
- Beat together the cream and eggs and season.
- Sprinkle the cheese, parsley, dill, spring onion and Smoked mackerel over the tart case. Sprinkle with the saffron. Pour over the egg mixture.
- Bake for 25 – 35 minutes or until the custard is set and the pastry is golden brown. When the tart is cool slice and serve with a simple cucumber and dill salad dressed with lemon and rapeseed oil.