Spinach and Cod Quiche

Ingredients

• 300 g flour
• 1 pinch salt
• 150 g butter
• 1 egg
• butter (for the pans)
• flour (for working)
• 4 pieces cod fillet (about 120 g each, ready to cook, skinless)
• 600 g fresh spinach leaves
• Salt
• 1 stalk leek
• 2 Garlic cloves
• 250 g cream cheese
• 2 tbsp freshly chopped parsley
• 3 eggs
• 250 ml whipping cream (at least 30% fat)
• 100 g freshly grated Parmesan
• pepper (ground)
• nutmeg

Instructions

1. 1.

   Sift the flour onto a work surface, mix in salt and make a well in the center. Cut the cold butter into small pieces, distribute around the well, add the egg, pour in 2–3 tbsp lukewarm water, and cut everything together with a knife until fine crumbs form. Quickly knead by hand into dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180 °C fan. Butter the pans. Wash and pat dry the cod fillets. Rinse the spinach, trim it, blanch briefly in salted water, shock in ice water, squeeze out excess liquid and roughly chop. Clean the leek, dice finely. Peel the garlic cloves and mince. Whisk together cream cheese, parsley, eggs, cream and half of the parmesan until smooth. Fold in spinach, garlic and leek, season with salt, pepper and nutmeg.

3. 3.

   Divide the dough into four portions and roll each into a circle. Line the quiche tins, shaping a rim. Season the cod fillets with salt and pepper and place on the dough. Spread the filling over them, sprinkle with remaining parmesan and bake in the preheated oven for about 40 minutes until golden brown.