Quiche with Cod

For the pastry: Pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Add an egg and approximately 50 ml (approximately 1/5 cup) of lukewarm water to the well and chop all ingredients with a knife until crumbly. Quickly knead into a smooth pastry and shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes. 

For the topping: Rinse spinach and drain in a colander. Peel onion and chop very finely. Heat butter in a saucepan and saute onion for a few minutes. Peel garlic and squeeze into the pan, saute briefly. Add spinach and saute for about 5 minutes on medium heat. Season with salt, pepper and nutmeg.

Rinse and pat dry fish, cut into small pieces. Drizzle with lemon juice and season with salt and pepper. Rinse dill, shake dry and chop. Mix sour cream with eggs and dill and season with salt and pepper.

Roll out pastry on a floured surface and line greased quiche pan (26 cm diameter) (approximately 10 inches) with it, making an edge all around.