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Recipe of Codfish Quiche
Superama
Superama

Superama

Recipe of Codfish Quiche
Superama
Superama

Superama

Recipe of Codfish Quiche
Superama
Superama

Superama

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Codfish Quiche

1 h
30 min
Not so easy
21
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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 servings
  • 1 1/2 cups of Great Value® Wheat Flour for the base
  • 1/2 Cup of Butter in pieces, for the base
  • 1/8 of teaspoonful of Great Value® salt
  • 1/2 piece of egg shake for the base
  • 1 tablespoon of Water for the base
  • 2 spoonfuls of Extra Special Olive Oil®
  • 1/4 of piece of onion finely chopped
  • 2 cloves of garlic finely chopped
  • 2 cups of cod desalted and crumbled
  • 3 pieces of tomato finely chopped
  • 4 spoonfuls of Bruschetta Extra Special® of olives
  • 1/4 of Cup of capers
  • 2 pieces of güero pepper in vinegar
  • 4 spoonfuls of almond toast and filleted
  • 1 tablespoon of parsley finely chopped
  • to taste of Great Value® salt
  • to taste of black pepper
  • 1/2 Cup of Whole Wheat Great Value®
  • 1/2 Cup of sour cream
  • 5 pieces of egg
  • 1 tablespoon of Dijon mustard
  • 1/3 of Cup of Great Value® wheat flour
  • 1/3 of Cup of 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
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    525
    kcal
    26%
    Carbohydrates
    48.7
    g
    16%
    Proteins
    25.5
    g
    51%
    Lipids
    25.3
    g
    39%
    Fiber
    3.5
    g
    7.0%
    Sugar
    1.9
    g
    2.1%
    Cholesterol
    76.6
    mg
    26%
    Esha
    Rate this tip
    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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