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
Pepper, nutmeg, and paprika
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!