Cod Quiche with Cheese

La Europea
With this recipe for cod cooked in a dish like quiche, you will have a different version to eat this fish, which highlights its flavor in a very subtle and delicious way. This quiche is also very easy to make and ideal for the cold season, as it is a creamy main dish that pairs well with a side of vegetables or salad.
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Ingredients
4
Servings
  • 250 grams flour, for the dough
  • 50 grams butter, cold and cut into cubes, for the dough
  • 50 grams vegetable shortening, cut into cubes, for the dough
  • 1/2 cups water, cold, for the dough
  • 1 egg yolk, for the dough
  • 3 liters water, to desalinate
  • 1 kilo Langa® flaked cod
  • 2 cups whipping cream, for the filling
  • 3 eggs
  • 1/2 teaspoons nutmeg, for the filling
  • 1/2 teaspoons pepper, for the filling
  • salt, for the filling
  • 1 cup onion, sliced and caramelized, for the filling
  • 2 cups Manchego cheese, for the filling
  • chives, chopped, for decoration
Preparation
0 mins
40 mins
Low
  • Soak the shredded Langa® cod in a pot of cold water, let it rest for 2 to 3 days until it desalts. Change the water every 12 hours. Rinse and drain.
  • Preheat the oven to 180 °C.
  • For the dough, mix the flour, butter, and vegetable shortening until you obtain a sandy texture. Add the water and the yolk; knead for 3 minutes until integrated; store in the refrigerator well covered for half an hour or until you are going to use it.
  • For the filling, mix the cream, the egg, the nutmeg, the pepper, and season with salt. Set aside.
  • Roll out the dough, place it in a mold, fill the quiche with the cod, the caramelized onion, the cheese, and cover with the cream and egg mixture until filling ¾ of the quiche, sprinkle with more manchego cheese and chives.
  • Bake for 40 minutes at 180 °C. Cool, unmold, and serve with a fresh salad.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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