Salt Cod Quiche

Versão em português

Quiche de Bacalhau

Salt cod is a big deal in my family. We eat it for Christmas, Easter, special occasions, not-so-special occasions… Here in Uruguay, we can only find it around Easter. The worst thing is that it’s almost impossible to find nice thick pieces! Although it’s a bit of a pain to deal with thin salt cod, I buy it whenever I see it – did you say salt cod cakes? Bacalhoada? Basically anything with salt cod?

Looking for a different way of preparing it, I found this recipe on Receitas de Minuto. It was great – a much lighter way of eating salt cod!

For a 9-inch quiche, you’ll need:

1 cup flour

80 g cold butter, cubed

1 egg yolk

Pinch of salt

For the filling:

½ cup chopped onions or leeks

10 olives, give it or take

200 g salt cod, de-salted and shredded

1 cup heavy cream

2 eggs

Pepper, nutmeg, and paprika

Quiche de Bacalhau

Start by making the dough, which is basically the same as in the cheese empada. In a bowl, place the flour, salt, and butter. Mix the ingredients using a pastry cutter or your fingertips, crushing the chunks of butter until the texture resembles wet sand. Add the yolk and shape the dough into a ball. If you live in a dry area, you may need to add a couple Tbsp of water to be able to bring the dough together.

Roll the dough over a 9-inch round pan, pressing well on the bottom and sides of the pan. With a fork, unleash your inner murderer and prick the entire crust. Bake on a pre-heated oven for 15 minutes, remove from the oven and set aside.

While the crust cools, prepare the filling: in pan that fits all the ingredients for the filling, sautée the leeks/onions and olives with a bit of olive oil until they soften a bit. Add the shredded salt cod and season with pepper, nutmeg, and paprika. Taste for salt – you usually don’t have to add any!

Remove the pan from the stove, mix in the heavy cream, and let it cool a bit before adding the eggs – you want a quiche, not scrambled eggs! 😀

After mixing in the eggs, pour the filling over the crust and bake in a pre-heated oven for approximately 40 minutes, or until the filling is set and golden-brown. Wait a few minutes before slicing the quiche and serve with a nice green salad!

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