Codfish Quiche
Let’s prepare a tasty Codfish Quiche for dinner, with the best protein, codfish. Bon Appétit! Ready to taste good
Ingredients
1 medium potato
2590 g chickpeas
1 cod loin
3 Tablespoons of olive oil
2 garlic cloves
1 cup sliced mushrooms
1 cup cubed pumpkin
1 cup of cooked turnip greens
Nutmeg q.s.
2 eggs
4 Tablespoon of milk
3 Tablespoons of chopped olives
4 Tablespoons of chopped cornbread
2590 g chickpeas
1 cod loin
3 Tablespoons of olive oil
2 garlic cloves
1 cup sliced mushrooms
1 cup cubed pumpkin
1 cup of cooked turnip greens
Nutmeg q.s.
2 eggs
4 Tablespoon of milk
3 Tablespoons of chopped olives
4 Tablespoons of chopped cornbread
Preparation
Let’s prepare a tasty Codfish Quiche for dinner, with the best protein, codfish. Bon Appétit! Riberalves Codsifh, Ready to taste good
- To prepare the dough I boiled the potato and chickpeas. I mashed both and lined a baking tin with it.
- Set the oven at 190 degrees.
- After defrosting the codfish loin, shred it.
- Place the olive oil and chopped garlic in a pan, followed by the mushrooms and pumpkin. Cook until most of the liquid has evaporated, always over a low heat. Add the flaked codfish and just before turning off, add the cooked and well-drained rapini.
- Arrange this mixture on top of the chickpea mixture. Season the eggs with nutmeg to taste and beat them. Fold in the milk and pour this mixture over the codfish.
- Meanwhile, chop the breadcrumbs and olives, mix both together and sprinkle over the quiche before placing the codfish quiche in the oven for about 20 minutes (or until the egg has cooked).