Smoked Mackerel & Spinach Quiche

Fishboxer The Weekend Cook from Wimbledon

Ingredients

Pastry

150g Plain Flour

65g Cold butter, cubed

Pinch Salt

50ml (ish) Cold water

OR

Shop bought pastry 

Filling:

150g Fishbox Smoked Mackerel

3 x Large eggs

50g Spinach leaves, roughly chopped

1 tsp Horseradish sauce

Salt & Pepper

Method

Preheat an oven to 180 degrees

If using shop bought pastry, go straight to step 3

1. Place the flour, butter and salt into a food processor and blitz until you have the texture of breadcrumbs. 
2. With the motor running, slowly add enough water until the dough comes together.  Wrap in cling film and place in the fridge for 30mins
3. Roll out the pastry and place into a flan tin.  Prick the pastry with a fork and then put back into the fridge for 15 mins
4. Blind bake the pastry for 15 mins then bake uncovered for a further 5 mins then remove from the oven to cool
5. Flake the mackerel and scatter over the pastry along with the spinach
6. Beat the eggs, horseradish, salt and pepper together in a bowl and then pour into the tart
7. Bake for 25-30 mins until just firm
8. Enjoy!