Kipper and Onion Quiche with Cheese Pastry

A good quiche is always popular and this one, made with kipper fillets, is a tasty contrast to all the meat and turkey one eats at Christmas time. You can make the quiche in advance - it freezes well. Warmed up and accompanied simply by a crisp green salad it makes an effortless supper dish on Christmas Eve.

For a change, replace kippers with smoked mackerel fillets.


For the pastry

  • 10 oz (250 g) plain flour
  • good pinch of salt
  • 5 oz (125 g) butter or margarine
  • 2 oz (50 g) lard
  • 3 oz (75 g) grated cheese
  • 1 lightly whisked egg (size 3)

For the filling

  • 3 eggs and 1 extra yolk (size 3)
  • approx. ¼ pt (125 ml) single cream or milk
  • salt, black pepper
  • 2 large onions
  • 1 oz (25 g) butter or margarine for frying
  • 2-3 (according to size) kipper fillets


Sift the flour and salt into a mixing bowl. Cut the butter and lard into the flour and rub with your fingertips until it is like breadcrumbs. Stir in the grated cheese with a knife, then the egg and a very little cold water until the mixture just sticks together. Gather into a ball, wrap in foil and cool in the fridge for at least half an hour. Then roll the pastry on a floured board and line a buttered 9 in. (23 cm) flan dish with it. Prick the base of the pastry lightly with a fork.

To make the filling, whisk the eggs lightly and mix in a bowl with the cream, salt and black pepper. Chop the onions into small pieces and fry gently in butter or margarine until soft and transparent. Scrape the kipper flesh from the skin, remove any bones and flake it into the cream-and-egg mixture. Stir in the fried onion. Pour the mixture into the pastry case and bake in the centre of a preheated oven at Gas Mark 5/375°F/190°C for 30-40 minutes until just firm in the centre.