Cod, Leek and Onion Quiche

Today Patri, author of Sabores y Momentos, brings us a very versatile recipe, since this delicious cod, leek and onion quiche can serve as part of an appetizer or a first course at a family meal, or it can be the perfect dinner. But besides being versatile, it's very easy to make. I'll let you discover it yourself. Enjoy the recipe!

Now that you know me, you must have noticed my passion for savory pies, right? Well, they have only advantages when it comes to this dish....You can fill them with an endless variety of ingredients, it's a recipe that everyone likes, it's made simply and without fuss, it's cheap and it's delicious... can anyone ask for more?

When Claudia and I were scheduling recipes for my collaboration this month, we knew that being in the middle of Lent and approaching Holy Week, we wanted traditional ingredients for these days, such as cod. Also, I personally was eager to bring a baked recipe in the beautiful rectangular removable-base mold from De Buyer, I love its presentation on the table because it turns even the humblest tart into a star dish.

And that's how I decided that today's recipe was the most fitting. And to make the recipe perfect, nothing better than homemade shortcrust pastry. Believe me, the difference is considerable between a quiche made with store-bought shortcrust and one made at home. It's true that sometimes just thinking about it makes us lazy, but it really takes just a moment, or you can make it the night before and keep it in the refrigerator. That way the next day you only have to roll it out with a rolling pin, line the mold and bake 10 minutes before filling with your preferred ingredients, and in less than half an hour you already have a healthy, tasty and nutritious meal! That said, I bring you a recipe that at home has been an absolute triumph.

Besides the De Buyer rectangular mold, in these photos you can also see other items that have become indispensable in my kitchen, like the Le Creuset Skillet, the Berard olivewood cutting board, the bowl of the Emile Henry mortar, and to serve my quiche at the table, the beautiful Emile Henry ceramic tray.

Ingredients (for two tarts in a rectangular mold)

For the Shortcrust Pastry:

• 220g unsalted butter
• 390g flour
• 1 teaspoon sugar
• ½ teaspoon salt
• 50 ml very cold water

For the filling:

• 200g onion cut into julienne
• 300g leek cut into thin slices
• 2 cloves garlic
• 400g desalted, flaked cod (of good quality)
• 80ml white wine
• Extra virgin olive oil
• 1 knob of butter
• Salt and pepper to taste
• 3 eggs "L"
• 200ml fresh cream (15-17% fat)

Preparation

We begin by desalting the cod which in my case, since they were clean loin pieces, I kept in water for 48 hours, changing the water two/three times a day. Then I flake them and check that there are no bones.
We are going to make the shortcrust pastry, which you will see is very simple. In a large bowl or mixing bowl sift the flour and add the sugar and salt. With a coarse-hole grater, grate the butter while it's still very cold. With your hands mix until you get a crumb-like texture with no large lumps, this will take only a few minutes. Then, very slowly, pour the cold water with one hand and mix with the other. Finally shape into a smooth ball (if for a round mold) or into a log shape (if to later line a mold like mine). Wrap in cling film and put in the refrigerator for a couple of hours or, as I do, leave it until the next day.

In a deep frying pan or casserole we pour a thin layer of olive oil and the knob of butter and start sautéing the onion and leek over medium heat for about 10-12 minutes. We add the garlic and after two minutes pour the wine, raising the heat so it evaporates. Then add the flaked cod and sauté until we see the cod is cooked. Taste and adjust salt and pepper. You will see that the cod releases liquids, which we discard because if we let them reduce, the cod could become very dry. Set aside and reserve while we beat the eggs with the cream and a pinch of salt and pepper.

The quantities provided are to make two quiches. So we take half of the shortcrust pastry, roll it out on a parchment sheet with the help of a rolling pin and once we have the desired thickness, turn it over onto our mold and place the pastry pressing gently over the base and the walls. Prick with a fork and cover with baking paper. Place some chickpeas or ceramic weights on top to prevent it from rising and bake for about 10-12 minutes or until the surface of the pastry is dry.

With the other half of the pastry we would do the same: roll out, pass the rolling pin and put it in the mold to bake. One tip I give is that, if you want, instead of using a rectangular mold now you can make a round quiche: I have Emile Henry's quiche mold, but any low or similar one will work. And if not, you can also store the pastry in the freezer to make another quiche another day, very well wrapped in plastic film for a month.

Let's continue with the recipe! Once the pastry is baked, remove from the oven and fill little by little with the leek, onion and cod sauté using a slotted spoon so as not to bring the juice that remained at the bottom of the pan. Then pour the egg and cream mixture, arranging everything evenly so it is well distributed. Bake for about 25-30 minutes or until the filling is well set.

When it comes out, let it rest a few minutes before serving at the table. I hope you like it!