Ingredients

Check off ingredients as you go

For 1 large tart

• 1 puff pastry sheet (250g/9oz)
• 200g (7oz, 1 nice fillet) white fish (Nile perch, cod…)
• 5 small mushrooms (100g/3.5oz), thinly sliced
• 3 eggs
• 250ml (1 cup) heavy cream
• a few fresh parsley leaves, chopped (1 tbsp)
• 1 tsp tarragon
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

Preparation

Here’s a flavorful freezer-clearing quiche that I like to make when I don’t have much fish left in the freezer (1 or 2 fillets). It can be made with any white fish (cod, hake, Nile perch…) and even with a single salmon fillet.

1. Roll out the puff pastry, place it in the tart pan, prick with a fork and refrigerate.
2. In a skillet, heat 1 tablespoon olive oil and sauté the mushrooms over high heat, add salt and continue cooking for a few minutes. Turn off the heat, add the parsley and tarragon. Meanwhile, in a saucepan, poach the fish for about ten minutes in water then drain.
3. In a bowl, beat the eggs like an omelet, pour in the heavy cream, add salt and pepper. Add the mushrooms and the roughly flaked fish.
4. Preheat the oven to 200°C (400°F) convection. As soon as it’s hot, blind bake the pastry so the bottom pre-cooks for about 10-12 minutes.
5. Remove the tart, pour the cream-fish mixture over it, lower the oven to 190°C (375°F) and bake in the middle of the oven for 20 minutes.

Serve hot or cold with a green salad.

Some ideas for other quiches