Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C) and leave out the
Shortcrust Pastry (1)
to reach room temperature.
Step 2
Lightly grease a 25 cm pie dish with
Olive Oil (as needed)
. Working on a floured surface, roll out the pastry to a 1 cm thickness and place into the pie dish, leaving the edges of the pastry to hang over the sides.
Step 3
Use a fork to prick holes in the pastry and press down the edges into a decorative pattern. Trim off any excess pastry.
Step 4
Line the pastry base with baking paper and fill the hollow with baking beads or dried beans or rice. Par-bake the pastry case for 8-10 minutes before removing it from the oven and leaving it to cool.
Step 5
Reduce the oven to 325 degrees F (160 degrees C). Gently fry the
Shallot (1)
in a little olive oil until tender. Set aside.
Step 6
Pour
Cream (250 g)
into a saucepan and add the
Hake Medallions (450 g)
,
Garlic (1 clove)
, and
Fresh Thyme (1 sprig)
. Poach the hake in the cream for 8-10 minutes or until the fish flakes easily.
Step 7
Remove the hake from the cream and set it aside to drain. Remove and discard the thyme and pour the remaining cream into a mixing bowl.
Step 8
Once the cream has cooled, beat in the
Organic Eggs (6)
. Season with
Coarse Sea Salt (to taste)
and
Coarse Black Pepper (to taste)
and mix in the
Fresh Baby Spinach (200 g)
,
Feta Cheese (150 g)
, and flake in the hake.
Step 9
Add
Fresh Dill (15 g)
and pour the mixture into the pastry case. Garnish the top of the quiche with
Fresh Chives (to taste)
and
Parmesan Cheese (80 g)
.
Step 10
Envelop the edges of the quiche with foil to prevent further browning and bake for 35-40 minutes or until set in the middle and lightly browned on top.
Step 11
Leave the quiche to cool slightly before serving with a green salad and crisp white wine. Enjoy!
