Preheat the oven to 400 degrees F (200 degrees C) and leave out the
Shortcrust Pastry (1)
to reach room temperature.
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.
Use a fork to prick holes in the pastry and press down the edges into a decorative pattern. Trim off any excess pastry.
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.
Reduce the oven to 325 degrees F (160 degrees C). Gently fry the
in a little olive oil until tender. Set aside.
Low-Fat Cream (1 cup)
into a saucepan and add the
Hake Medallions (16 oz)
Garlic (1 clove)
Fresh Thyme (1 sprig)
. Poach the hake in the cream for 8-10 minutes or until the fish flakes easily.
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.
Once the cream has cooled, beat in the
Organic Eggs (6)
. Season with
Coarse Sea Salt (to taste)
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.
Fresh Dill (1 Tbsp)
and pour the mixture into the pastry case. Garnish the top of the quiche with
Fresh Chives (to taste)
Parmesan Cheese (1 cup)
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.
Leave the quiche to cool slightly before serving with a green salad and crisp white wine. Enjoy!