Portuguese Salted Dried Codfish and Spinach Quiche

Here’s a super tasty cod and spinach quiche with big cubes of feta cheese on top, it came out beautifully and the salty touch of the feta cheese really complements the cod! This quiche is a delicious fusion of Portuguese flavors with the classic French quiche. Quiche, which originated in the Alsace-Lorraine region of France, is a savory tart with a shortcrust pastry base and a creamy filling, traditionally made with eggs, cheese and creme fraiche.

And why not combine cod and spinach in a quiche, resulting in a nutritious and balanced dish, with the strong flavor of the cod complemented by the softness of the spinach and the saltiness of the feta cheese. To get the best flavor, choose quality cod. This quiche is versatile and can be served hot or cold (like almost any quiche hehehe), as a starter or main course, accompanied by a green salad, let’s get to the recipe!

Portuguese Salted Dried Codfish and Spinach Quiche

Servings: 12
Time: 1hr
Difficulty: Normal
Rating: ★★★★★
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Experience the savory delight of Portuguese Salted Dried Codfish and Spinach Quiche, enriched with creamy feta cheese for a burst of flavor.

Ingredients

Puff Pastry – 1 Roll
Codfish – 500gr
Feta Cheese – 200gr
Garlic – 2
Onion – 2
Spinach – 400gr (Frozen)
Eggs – 5
Cream – 200ml (1 Pack)
Milk – 500ml
Bay Leaf – 1
Pepper – A pinch
Salt – A pinch

Directions

Boil the cod with the milk, enough water to cover it and a bay leaf. Once cooked (about 5 minutes without boiling), clean the skin and bones. Cut into chips.
In a frying pan with a little olive oil, sauté the chopped onion and garlic cloves.

Finally add the sliced cod, mix and adjust the salt and add a little pepper. After sautéing for a while, add the thawed spinach, well squeezed with water. Leave to cool.

Remove the puff pastry from its packaging and line a pie dish with it. Prick the bottom of the pastry with a fork.
Turn the oven on to 200ºC
Whisk the eggs with the cream and season with salt and pepper.
Pour the mixture from the frying pan into the pan and top with the egg and cream mixture.

Cut the feta into cubes and distribute over the top.
Bake in the oven for about 45 minutes. When it’s golden brown, take it out and it’s ready to serve.

Notes: You can change the puff pastry for shortcrust pastry and the cream for sour cream if you want a more original french quiche.

This recipe for Portuguese Salted Dried Codfish and Spinach Quiche was originally created on BakeAfter.com. Esta receita de Quiche de Bacalhau e Espinafres foi publicada em português no Iguaria.com.