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Cod and mushroom quiche Recipe

Cod and mushroom quiche Recipe
  • 1For the pastry

    Preheat the oven to 180'C.

    Roll the pastry out and carefully lift into the pastry case. Press into the edges and line with a sheet of baking parchment. Fill with baking beans, transfer to the oven and blind bake for 10 minutes. Remove from the oven and allow to cool.

  • 2For the filling

    Remove the skin and any bones from the cod. Cut the fish into small dice. Wash and dry the mushrooms.

    Heat a frying pan and add olive oil. Sauté the mushrooms until golden brown and then season with salt and pepper and remove from the heat.

    Whisk together the eggs, egg yolks and the salt and pepper. Slowly whisk in the milk and cream. Pour this mixture into the pastry case and then scatter the cod and the mushrooms on top. Transfer to the oven and bake for 15 minutes.

    Allow to cool a little before serving with a fresh green salad.

Chef's tip

«To avoid soggy pastry, fry the mushrooms and drain thoroughly before adding them to the mixture.»

An easy quiche recipe made with ready to roll pastry and a filling of cod, mixed wild mushrooms, eggs and cream.

Rate this recipe :

(21 votes)

  • Preparation  20mins
  • Cooking time  25mins
  • Rest time  10mins

Ingredients for people

  • Plain pastry roll(s) : 2 whole
  • Cod fillet(s) : 400 g
  • Fresh mixed wild mushroom(s) : 50 g
  • Olive oil : 5 ml
  • Whole egg(s) : 2 whole
  • Egg yolk(s) : 2 whole
  • Semi-skimmed milk : 200 ml
  • Double cream : 200 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn