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RECIPE
15 INGREDIENTS 11 STEPS 1hr 40min

Hake Spinach Feta Quiche

Hake Spinach Feta Quiche, a South African family favorite, is a quick and easy dish that makes for an ideal light lunch. For this version, the traditional combination of spinach and feta goes coastal with the addition of tender Cape hake. Readymade shortcrust pastry streamlines the recipe, whilst fresh herbs and farm eggs make the most of beautiful local produce.
Hake Spinach Feta Quiche Recipe | SideChef
Hake Spinach Feta Quiche, a South African family favorite, is a quick and easy dish that makes for an ideal light lunch. For this version, the traditional combination of spinach and feta goes coastal with the addition of tender Cape hake. Readymade shortcrust pastry streamlines the recipe, whilst fresh herbs and farm eggs make the most of beautiful local produce.
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http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
1hr 40min
Total Time
$3.34
Cost Per Serving

Ingredients

Servings
4
US / METRIC
16 oz
Hake Medallions
I used I&J Deep Water Hake or Haddock Medallions
1
(500 g)
Shortcrust Pastry
1
Shallot , finely chopped
1 clove
Garlic , finely chopped
6
Medium Organic Eggs
1 cup
Low-Fat Cream
6 2/3 cups
Fresh Baby Spinach , steamed, drained
1 cup
Feta Cheese , crumbled
1 Tbsp
Fresh Dill , chopped
1 sprig
(optional)
1 cup
as needed
to taste
to taste
Coarse Black Pepper
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Nutrition Per Serving

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CALORIES
1112
FAT
61.5 g
PROTEIN
54.3 g
CARBS
93.8 g

Author's Notes

Yields 4-6 servings.

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 Low-Fat Cream (1 cup) into a saucepan and add the Hake Medallions (16 oz) , 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 (6 2/3 cups) , Feta Cheese (1 cup) , and flake in the hake.
Step 9
Add Fresh Dill (1 Tbsp) and pour the mixture into the pastry case. Garnish the top of the quiche with Fresh Chives (to taste) and Parmesan Cheese (1 cup) .
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!
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Nutrition Per Serving
Calories
1112
% Daily Value*
Fat
61.5 g
79%
Saturated Fat
34.3 g
172%
Trans Fat
0.0 g
--
Cholesterol
402.5 mg
134%
Carbohydrates
93.8 g
34%
Fiber
1.4 g
5%
Sugars
38.3 g
--
Protein
54.3 g
109%
Sodium
1670.1 mg
73%
Vitamin D
0.4 µg
2%
Calcium
603.9 mg
46%
Iron
5.0 mg
28%
Potassium
476.3 mg
10%
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