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Codfish Quiche

Name: Codfish Quiche
Prep time: 90 min
Cook time: 90 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 1/2 cups wheat flour Great Value®, for the base; 1/2 cups butter, in pieces, for the base; 1/8 teaspoons Great Value® salt; 1/2 eggs, shake for the base; 1 tablespoon water, for the base; 2 tablespoons Extra Special Olive Oil®; 1/4 onions, finely chopped; 2 cloves garlic, finely chopped; 2 cups cod, desalted and crumbled; 3 tomatoes, finely chopped; 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; Great Value® 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)

30 mins

Half

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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.

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Ingredients

8 portions

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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