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.
Total Time
1hr 40min
0.0
0 Ratings
Author: East After Noon
Servings:
4
Ingredients
•
16
oz
Hake 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
cup
Fresh Dill
, chopped
•
1
sprig
Fresh Thyme
(optional)
•
1
cup
Parmesan Cheese
, grated
•
as needed
Olive Oil
•
to taste
Chopped
Fresh Chives
•
to taste
Coarse Sea Salt
•
to taste
Coarse Black Pepper
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C) and leave out the Shortcrust Pastry (1) to reach room temperature.
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.
3.
Use a fork to prick holes in the pastry and press down the edges into a decorative pattern. Trim off any excess pastry.
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.
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.
6.
Pour 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.
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.
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.
9.
Add Fresh Dill (1 cup) and pour the mixture into the pastry case. Garnish the top of the quiche with Fresh Chives (to taste) and Parmesan Cheese (1 cup).
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.
11.
Leave the quiche to cool slightly before serving with a green salad and crisp white wine. Enjoy!
Author's Notes
Yields 4-6 servings.
Nutrition Per Serving
CALORIES
1114
FAT
61.5 g
PROTEIN
54.4 g
CARBS
94.0 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
COOKIE POLICY
on our website.
ACCEPT
REJECT
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
