Smoked Mackerel Quiche with Leek and Cheese is the kind of recipe that makes weekday cooking simple and satisfying. The mix of smoky fish, sweet leek, and melting cheese in a crisp pastry shell works every single time. It's a dish that looks elegant, yet comes together with little effort.
You can serve it for lunch, dinner, or even add it to a buffet table-it never fails to impress. This quiche is foolproof, easy to adjust, and full of flavor. If you've been looking for a great savory bake that always delivers, this is it.
Creamy Leek and Smoked Mackerel Mini Quiche
I often reach for this quiche when I need a recipe that feels special but doesn't keep me in the kitchen for hours. The smoky flavor of the mackerel pairs so well with the sweetness of sautéed leek, and the cheese binds it all into a rich, creamy filling. I like to bake them as mini quiches for a buffet, but one large version works beautifully too. It's been tested more than once in my kitchen, and the results are always great.
I usually serve it with a fresh salad or roasted vegetables, and sometimes with a glass of white wine when it's just adults at the table. It's one of those recipes you'll come back to again and again because it always feels like a good choice.
Tips for This Easy Puff Pastry Quiche With Mackerel and Thyme
- Always sauté the leek before baking; it becomes sweeter.
- Brush pastry edges with egg mix for a golden crust.
- Parmesan or brie works well if you don't have Gouda.
- Smoked salmon is a great substitute for mackerel.
- Use savory pie dough instead of puff pastry for a lighter version.
- Bake on a tray to catch any leaks.
- Double the recipe for a large quiche, and add 15 minutes of baking time.
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📖 Recipe
RECIPE CARD
Ingredients
- 4 sheets puff pastry, thawed (4 x 4 inches)
- 1 tablespoon butter
- 1 leek
- 2 sprigs fresh thyme, leaves only
- ⅛ teaspoons ground black pepper
- ½ cup heavy cream
- 8½ oz. smoked mackerel fillets, cleaned, no bones
- 2 eggs, size L
- 2 oz. aged Gouda cheese, grated (or Parmesan/Brie)
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat oven to
390 °F or 350 °F. - Line mini quiche forms (6 inch) with puff pastry. Prick the bottoms with a fork. Chill until ready.4 sheets puff pastry
- Wash and slice the leek. Melt butter in a pan, add leek and thyme, and stir-fry for 1 minute. Add cream and pepper. Simmer for 2 minutes, then set aside 10 minutes.1 tablespoon butter, 1 leek, 2 sprigs fresh thyme, ⅛ teaspoons ground black pepper, ½ cup heavy cream
- Spread mackerel and leek on pastry bases (leek drained through a sieve, liquid reserved).8½ oz. smoked mackerel fillets
- Whisk the drained cream sauce with eggs and cheese. Brush pastry edges with this mixture.2 eggs, 2 oz. aged Gouda cheese
- Pour remaining sauce over filling. Place forms on a baking tray.
- Bake for 25 minutes until golden brown (or 40 minutes for a big quiche).
Notes
- Use smoked salmon instead of mackerel.
- Add zucchini or mushrooms for extra vegetables.
- Try savory pie dough for a lighter crust.
- Refrigerator: Up to 3 days, wrapped well.
- Freezer: Up to 1 month, wrapped in foil.
- Reheat: Bake 10 minutes at 320 °F (160 °C).
Nutrition
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