Arbroath Smokie, Leek and Camembert Quiche

Take a look at this recipe for Arbroath Smokie, Leek and Camembert Quiche, for you to make and enjoy at home.

Follow the Arbroath Smokie Trail and explore five key destinations where you can discover the story of this world famous delicacy.


10oz plain flour
5oz unsalted butter
1 tsp salt
1 egg yolk
4 tbsps chilled water

4 eggs
250ml cream
250ml milk
½ tsp salt
Pinch of pepper
Pinch of nutmeg
2 leeks
2 Arbroath smokies – picked and deboned (a good fishmonger will do this for you)
1 wheel camembert
30g butter



1. Pre heat oven to 180°C.

2. Pulse the flour, salt and butter together in food processor until breadcrumb texture is reached.

3. Add egg yolk to chilled water and add to flour mix, pulse again for further 20 seconds.

4. With floured hands, bring pastry together to a rough ball, cling film and chill for approx 1 hour.

5. Lightly dust work surface, roll out dough approx 3-4 mm thick and large enough to line a 12 inch push bottom flan tin.

6. Blind bake for 25 minutes.


1. Melt butter on a medium heat in a large frying pan, slice leeks and sweat off in the butter.

2. Whisk together cream, milk, eggs, salt, pepper and nutmeg to make the custard filling.

3. Cover the base of the pastry case with the cooked leeks, then add the flaked Arbroath Smokie, covering evenly and finally layer the top with roughly sliced camembert.

4. Pour over the custard filling, ensuring even spread of all ingredients and cook for 40 minutes until the custard has set with a slight wiggle.

Serves 4.