This Christmas, prepare this delicious cod quiche, whether for dinner or leftovers. It has a crispy base made with butter and a filling of cod and cheese, it tastes amazing.
4 tablespoons Bruschetta Extra Special® with olives
1/4 cups capers
2 güero chili in vinegar
4 tablespoons almonds, toasted and filleted
1 tablespoon parsley, finely chopped
Great Value® plain salt
pepper
1/2 cups Great Value® whole milk
1/2 cups sour cream
5 eggs
1 tablespoon Dijon mustard
1/3 cups wheat flour Great Value®
1/3 cups Manchego cheese, grated (100 g)
Preparation
1h
30 mins
Medium
Preheat the oven to 180°C.
For the base, in a bowl mix the flour with the butter, salt, egg, and water. Work until you obtain a homogeneous dough.
On a floured surface, roll out the dough with the help of a rolling pin to a thickness of 1/2 cm. Line a previously greased and floured pie mold. Cut off excess dough, prick the base with a fork, and refrigerate for 20 minutes.
For the filling, heat a skillet over medium heat with olive oil, cook the onion and garlic. Add the cod, the tomato and cook for 10 minutes.
Add the Extra Special® olive bruschetta, capers, chilies, almonds, parsley and cook for a few more minutes. Adjust seasoning and cool.
In a bowl, mix the milk with the cream, eggs, mustard, and flour.
Pour the cod filling into the mold with the dough and add the egg mixture. Top with the grated cheese and bake for 50 to 60 minutes.
Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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