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🍽️ Cod Quiche with Spinach

637 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• 500 g fresh spinach
• 1 onion
• 50 g butter
• 1 clove garlic
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 500 g cod fillet
• lemon (juice)
• 2 bunches fresh dill
• 220 g sour cream
• 2 eggs
• fats (for the mold)

Instructions

1. 1. Mound the flour on a clean work surface.
2. 2. Mix the flour with a pinch of salt.
3. 3. Press a well into the center of the flour mound.
4. 4. Cut the cold butter into small cubes.
5. 5. Distribute the butter pieces around the well.
6. 6. Place the egg in the center of the well.
7. 7. Pour in about 50 milliliters of lukewarm water.
8. 8. Roughly chop all ingredients together with a knife.
9. 9. Quickly knead the crumbs into a smooth dough.
10. 10. Shape the dough into a ball.
11. 11. Wrap the dough ball in cling film.
12. 12. Chill the dough in the refrigerator for 30 minutes.
13. 13. Wash the spinach thoroughly.
14. 14. Drain the spinach in a sieve.
15. 15. Peel the onion.
16. 16. Dice the onion into very fine cubes.
17. 17. Heat some butter in a pot.
18. 18. Sauté the onion cubes for a few minutes until translucent.
19. 19. Peel the garlic clove.
20. 20. Press the garlic onto the onions.
21. 21. Sauté the garlic briefly.
22. 22. Add the drained spinach to the pot.
23. 23. Sauté the spinach over medium heat for about 5 minutes.
24. 24. Season the mixture with salt, pepper, and nutmeg.
25. 25. Rinse the cod under cold water.
26. 26. Pat the fish dry with kitchen paper.
27. 27. Cut the cod into small pieces.
28. 28. Drizzle the fish with lemon juice.
29. 29. Season the fish with salt and pepper.
30. 30. Wash the dill.
31. 31. Shake the dill dry.
32. 32. Finely chop the dill.
33. 33. Whisk the crème fraîche with the eggs.
34. 34. Fold the chopped dill into the crème fraîche and egg mixture.
35. 35. Season the cream with salt and pepper to taste.
36. 36. Dust a work surface with flour.
37. 37. Roll out the dough on the floured surface.
38. 38. Grease a 26-centimeter quiche pan.
39. 39. Line the greased pan with the dough.
40. 40. Spread the drained spinach over the dough.
41. 41. Top the spinach with the fish pieces.
42. 42. Pour the dill cream over the filling.
43. 43. Preheat the oven to 200 degrees Celsius.
44. 44. Place the quiche on the middle rack.
45. 45. Bake the quiche for about 30 minutes.

Nutrition per serving

• kcal: 637
• Protein: 26 g · Fett/Fat: 44 g · Carbs: 34 g