Cod, Leek and Onion Quiche

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

Now that you know me, you'll have realised my passion for savoury tarts, right? Well, it's all good when it comes to this dish... You can add an infinite variety of ingredients, it's a recipe that everyone likes, it's made in a simple and uncomplicated way, it's cheap and it's delicious... can anyone offer more?

When Claudia and I were organizing the recipe agenda for my collaboration this month, we knew that since we are in the middle of Lent and on the eve of Holy Week, traditional ingredients of these days, such as cod, were in demand. In addition, I was personally eager to bring a recipe baked in the beautiful rectangular mold with a removable base from De Buyer . I love its presentation on the table, because it makes the humblest of cakes into a star dish on the table.

And that's how I decided that today's recipe was the most successful. And for the recipe to be perfect, there's nothing better than homemade shortcrust pastry. Honestly, believe me, there's a huge difference between a quiche made with supermarket shortcrust pastry and homemade one. It's true that sometimes just thinking about it makes us lazy, but it really is made in a moment, or you can leave it made the night before and store it in the fridge. So the next day you just have to roll it out with a rolling pin, line the mould and bake for 10 minutes before filling it with your favourite ingredients, and in less than half an hour you've got a healthy, delicious and full-of-property meal! Having said that, I bring you a recipe that has been an absolute success at home.

In addition to the De Buyer rectangular mould, in these photos you can also see other items that have become essential in my kitchen, such as the Le Creuset Skillet, the Berard olive wood board , the Emile Henry mortar bowl, and to serve my quiche at the table, the beautiful Emile Henry ceramic tray.

Ingredients (for two cakes in a rectangular mould)

For the Shortcrust Pastry:

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

For the filling:

• 200g onion cut into julienne strips
• 300g leek cut into thin slices
• 2 cloves of garlic
• 400g of desalted and shredded cod (good quality)
• 80ml white wine
• Virgin olive oil
• 1 knob of butter
• Salt and pepper to taste
• 3 “L” eggs
• 200ml fresh cream (15-17% MG)

Elaboration

We start by desalting the cod, which in my case, as they were clean pieces of loin, I kept them in water for 48 hours, changing the water two/three times a day. Then we crumble them and check that they do not have bones.
Let's make the shortcrust pastry, which you'll see is very simple. In a large bowl or bowl, sift the flour and add the sugar and salt. Using a large-hole grater , grate the butter while it's still cold. Using your hands, mix until you get a crumbly texture with no large lumps. This will only take a few minutes. Then, very slowly, pour in the cold water with one hand and mix with the other. And finally, make a smooth ball (if it's for a round mould) or a roll-shaped ball (if it's for lining a mould like mine). Wrap in cling film and put in the fridge for a couple of hours or, like me, leave it until the next day.

In a deep pan or cocotte , add a little olive oil and a knob of butter and begin to sauté the onion and leek over a medium heat for about 10-12 minutes. Add the garlic and after two minutes pour in the wine, turning up the heat to allow it to evaporate. Next, add the crumbled cod and sauté until the cod is cooked. Taste and adjust the salt and pepper. You will see that the cod releases liquid, which you discard because if you let it reduce, the cod could become very dry. Set aside while you beat the eggs with the cream and a pinch of salt and pepper.

The quantities provided are for making two quiches. So, take half of the shortcrust pastry, roll it out on greaseproof paper with a rolling pin and once it has the desired thickness, pour it into the mould and place the dough, pressing gently on the bottom and sides. 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 dough we would do the same: roll it out, roll it out and put it in the baking tin. One idea I have for you is that, if you want, instead of using a rectangular tin now, you can make a round quiche: I have the Emile Henry one for quiches, but any low or similar one will do. And if not, you can also keep the dough 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 dough is baked, remove it from the oven and fill it, gradually spreading the leek, onion and cod sauce over it using a skimmer so as not to bring in the juice that was left at the bottom of the pan. Next, pour in the egg and cream mixture, placing everything evenly so that it is well distributed. Bake for about 25-30 minutes or until you see that the filling is well set.

Once you take it out, let it rest for a few minutes before serving. I hope you like it!