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This Christmas, prepare this delicious cod quiche, whether for dinner or reheating. It has a crunchy base made of butter and a stuffing of cod and cheese, it is delicious.
4 tablespoons Bruschetta Extra Special® with olives
1/4 cups capers
2 güero chili in vinegar
4 tablespoons almond, toast and filleted
1 tablespoon parsley, finely chopped
to taste Great Value® salt
to taste black 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
Preheat the oven to 180 ° C.
For the base, in a bowl mix the flour with butter, salt, egg and water. Work until you get a homogeneous mass.
On a floured surface, spread the dough with the help of a roller 1/2 cm thick. Line a previously greased and floured pie mold. Cut off the excess dough, chop the base with a fork and refrigerate for 20 minutes.
For the filling, heat a skillet over medium heat with the olive oil, cook the onion and garlic. Add the cod, the tomato and cook 10 minutes.
Add the Extra Special® bruschetta of olives, capers, chiles, filler, parsley and cook a few minutes more. Rectify seasoning and cool.
In a bowl, mix the milk with the cream, the eggs, the mustard and the flour.
Sauté the bacalo filling in the mold with the dough and add the egg mixture. Cover with grated cheese and bake 50 to 60 minutes.
Serves hot
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
242.9
kcal
12.15%
Carbohydrate, by difference
11.2
g
3.73%
Protein
22.2
g
44.4%
Total lipid (fat)
11.9
g
18.31%
100
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Ratings(1)
Alma Lorena
31/12/2018 21:02:31
Esta rico, aunque el sabor del bacalao domina mucho, pero es una excelente forma para dar variedad a la cena.
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