Delicious and Nutritious Savory Mackerel Quiche Recipe

Cooking Expert

Backyard Chef

Mackerel and Tomato Quiche A Nutritious and delicious choice

This savory mackerel quiche, made with creamy eggs, cheddar cheese, and flaked mackerel, is a quick and nutritious delicacy. High in protein, healthy fats, and rich in vitamins and minerals, this dish is not only delicious but also beneficial for your health. Perfect for breakfast, brunch, lunch, or dinner, this quiche is an ideal choice. Follow the detailed steps to create an impressive quiche that will delight your family and friends.

50 MinsTime

MediumSkill

3 PEOPLEServes

Operating Steps

STEP 1
Place the pre-made pie crust into a 9-inch pie dish. Press it gently to fit the dish and trim any excess dough around the edges. Set aside.
STEP 2
Open the tins of mackerel and drain the tomato sauce. Flake the mackerel into small pieces using a fork. Set aside.
STEP 3
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes. Remove from heat and let it cool slightly.
STEP 4
In a mixing bowl, whisk together the eggs, heavy cream, and milk until well combined. Add the grated cheese, cooked onion and garlic, flaked mackerel, and chopped parsley. Mix everything gently until evenly distributed.Season the mixture with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust the seasoning as needed.
STEP 5
Pour the filling mixture into the prepared pie crust, spreading it out evenly. Ensure that the mackerel, cheese, and other ingredients are evenly distributed throughout the quiche.
STEP 6
Place the assembled quiche in the preheated air fryer. Bake at 180°C (360°F) for about 25-30 minutes, or until the quiche is set and the top is golden brown. To check for doneness, insert a toothpick or knife into the center of the quiche. It should come out clean when the quiche is fully cooked.

Required materials

Current step details

1pre-made pie crust (9-inch)

2tins of mackerel in tomato sauce (about 200g each)

1tablespoon olive oil
1clove garlic, minced
1 smallonion, finely chopped
1 tablespoonfresh parsley, chopped

4 largeeggs
1 cupheavy cream
1/2 cupmilk
1 cupgrated Gruyere or cheddar cheese
to tasteSalt and pepper
a pinch ofnutmeg

Cooking utensils used

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

Related content

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

Mackerel and Tomato Quiche A Nutritious and delicious choice

50 MinsTime

MediumSkill

3 PEOPLEServes

Operating Steps

01. Place the pre-made pie crust into a 9-inch pie dish. Press it gently to fit the dish and trim any excess dough around the edges. Set aside.

02. Open the tins of mackerel and drain the tomato sauce. Flake the mackerel into small pieces using a fork. Set aside.

03. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes. Remove from heat and let it cool slightly.

04. In a mixing bowl, whisk together the eggs, heavy cream, and milk until well combined. Add the grated cheese, cooked onion and garlic, flaked mackerel, and chopped parsley. Mix everything gently until evenly distributed.Season the mixture with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust the seasoning as needed.

05. Pour the filling mixture into the prepared pie crust, spreading it out evenly. Ensure that the mackerel, cheese, and other ingredients are evenly distributed throughout the quiche.

06. Place the assembled quiche in the preheated air fryer. Bake at 180°C (360°F) for about 25-30 minutes, or until the quiche is set and the top is golden brown. To check for doneness, insert a toothpick or knife into the center of the quiche. It should come out clean when the quiche is fully cooked.

Required materials

1 pre-made pie crust (9-inch)

2 tins of mackerel in tomato sauce (about 200g each)

1 tablespoon olive oil

1 clove garlic, minced

1 small onion, finely chopped

1 tablespoon fresh parsley, chopped

4 large eggs

1 cup heavy cream

1/2 cup milk

1 cup grated Gruyere or cheddar cheese

to taste Salt and pepper

a pinch of nutmeg