Spinach and Cod Quiche
Ingredients
- For the shortcrust dough
- 250 grams Pastry flour
- 1 egg
- 1 salt
- 125 grams butter
- For the filling
- 500 grams Spinach
- 1 onion
- 2 Tbsps butter
- 1 garlic clove
- salt
- freshly ground peppers
- Nutmeg
- 500 grams Cod
- 2 Tbsps lemon juice
- 3 Tbsps chopped Dill
- 250 grams Crème fraiche
- 2 eggs
- To serve
- Pastry flour (for dusting)
- Dill flower (for garnish)
Preparation steps
For the shortcrust: Place the flour in a bowl, make a well in the center, add the egg and salt to the well and distribute the chopped butter around the edges. With a knife, chop the ingredients together until crumbly then knead until smooth. Cover and chill for 30 minutes.
Meanwhile, for the filling: Rinse the spinach, trim and spin dry. Peel the onion and finely chop. Melt the butter in a large pot and sweat the onion until softened. Peel the garlic and mince. Add to the pan and cook until fragrant. Add the spinach and sauté over medium heat for 5 minutes. Season with salt, pepper and nutmeg.
Rinse the cod, pat dry, cut into pieces, sprinkle with lemon juice and season with salt and pepper. Whisk the dill, crème fraîche and eggs together and season with salt and pepper. Roll out the dough on a lightly floured work surface and use to line a greased pie dish. Squeeze out the excess liquid from the spinach mixture and arrange in the shell. Top with cod and cover with dill cream. Bake in a preheated oven (200°C) (approximately 400°F) for about 30 minutes. Serve garnished with dill flowers.
