Salted Dried Codfish Quiche
Have you ever thought about having a dried salted codfish quiche ? Well, I love salted codfish so much that I made this recipe. It is easy and fast once you buy the fish rinsed and soaked; to take all the salt out, you need at least 24 – 36 hours, depends on the saltiness of the fish. I always buy the fish ready to cook and this helps to save a lot of time !
Ingredients
For the dough
- 200 gr flour
- 5 gr salt
- 90 gr butter - room temperature for about 30 minutes prior
- 1 egg
- 20 gr water
For the filling
- 500 gr baccalà – Dried salted codfish already rinsed soaked
- 200 ml fresh cream
- 2 eggs
- 2 spring onions - finely chopped
- 1 cup parmigiano cheese
- ½ cup parsley - finely chopped
- Extra virgin olive oil
- Salt & Pepper
Instructions
- This dough is so easy that it literally takes 5 minutes ! Mix all ingredients in food processor until it forms a ball. Refrigerate.
- If you don’t want to make homemade dough, buy one a prepared baking dough .
- Prepare the filling : Cook the baccalà in a pot covered with cold water and turn on medium heat. Cook for 10 minutes. when cooked remove skin and fishbones. Then shred the baccalà with a fork.
- In a bowl beat the eggs with cream, chopped onions, parmigiano cheese, parsley, salt, pepper and extra virgin olive oil. Whisk until you get a creamy mixture.
- Roll out dough to roughly ½cm thick on a parchment paper. Place the dough with the parchment paper in a 23cm baking pan. Press the pastry into the pan, and then pour the baccala mixture.
- Bake the quiche in the oven for 35 to 40 minutes at 180°C / 360F°.
- Leave to cool slightly before serving.