Ingredients Print

Check off ingredients as you go

Makes 1 large quiche

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

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

Instructions

Here’s a flavorful, freezer-clearing quiche that I like to make when I’m down to my last bit of fish in the freezer (1 or 2 fillets). You can make it with any white fish (cod, hake, Nile perch…) and even with a single salmon fillet.

1. Unroll the puff pastry, line the tart pan with it, prick it all over with a fork and chill.
2. Heat 1 Tbsp olive oil in a skillet and sauté the mushrooms over high heat, season with salt and cook for a few more minutes. Turn off the heat, add the parsley and tarragon. Meanwhile, poach the fish in a saucepan of water for about 10 minutes, then drain.
3. In a large bowl, beat the eggs, pour in the heavy cream, season with salt and pepper. Add the mushrooms and the coarsely flaked fish.
4. Preheat the oven to 200°C (400°F) fan/convection. As soon as it’s hot, blind-bake the crust so the base pre-cooks, about 10-12 minutes.
5. Take the crust out, pour the cream and fish filling 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.

A few ideas for other quiches