Quiche with smoked fish from Nordic Bakery Cookbook / Font and Flavour by Miisa Mink and Marianna Wahlsten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on April 11, 2021

    My family loves this quiche- it's so unique and delicious. Today I finally made it with the Pastry Crust with Creme Fraiche from the book and it was so good and flaky!

  • Astrid5555 on February 29, 2020

    Made only the filling of this quiche recipe and used some leftover dough I had in the freezer. Made with smoked trout because it is easily available here and everybody likes it. The filling is just delicious, creamy and has the right balance of smoked fish to leeks and custard. Perfect for smoked fish lovers!

  • Lepa on October 13, 2018

    If you like smoked fish, this is dreamy. I have tried several smoked fish quiches in the last year and every one disappointed me. This one was wonderful. The filling was creamy and interesting (leeks, cream and eggs so it was smooth and not too eggy). I used smoked trout because everyone in my family likes it and I thought it went very well with the other flavors here. I didn't use the crust in this book because it uses room-temperature butter and I was skeptical this would work. I've ruined other quiches with less-than satisfactory crusts so I was risk adverse this time. I found another crust using sour cream so the flavor profile would be similar (this one was easy and excellent: https://www.simplyrecipes.com/recipes/sour_cream_pie_crust/). Everyone, from the youngest to oldest members of my family, loved this quiche and I look forward to making it again.

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