Cod, Olive and Porcini Mushroom Quiche

I will guide you in creating a delicious Cod, Olive, and Porcini Mushroom Quiche. This is a fusion between classic French cuisine and Italian flavors. Here’s how to proceed:

Ingredients

• 1 roll of ready-made shortcrust pastry or 200 g of flour, 100 g of butter, a pinch of salt and water as needed to knead
• 300 g of already soaked and cleaned cod
• 150 g of fresh or rehydrated porcini mushrooms
• 100 g of pitted black olives
• 3 eggs
• 200 ml of fresh cream
• 50 g of grated cheese (Parmesan or similar)
• 2 cloves of garlic
• Parsley as needed
• Salt and pepper as needed
• Extra virgin olive oil as needed

Preparation

1. Start with preparing the shortcrust pastry, if you choose to make it at home: work the flour with the butter in pieces and a pinch of salt until you get a crumbled mixture. Add enough cold water to form a dough ball. Let it rest in the refrigerator wrapped in plastic for at least 30 minutes.
2. Meanwhile, cut the cod into pieces and blanch it quickly in boiling water, then drain it and let it cool.
3. In a pan, sauté the garlic with a drizzle of extra virgin olive oil, add the sliced or chopped porcini mushrooms and cook until golden. Season with a little salt and pepper and add chopped parsley. Set aside.
4. Roll out the shortcrust pastry in a previously buttered and floured quiche tin, prick the bottom with a fork, and bake blind (without filling) at 180°C for about 10 minutes.
5. In a bowl, beat the eggs with the fresh cream and grated cheese, then season with salt and pepper.
6. Arrange the cod, mushrooms, and olives on the preheated quiche base.
7. Pour the egg and cream mixture over the cod and mushrooms, and level with a spatula.
8. Bake at 180°C for 30-35 minutes, until the surface is golden and the quiche is set.
9. Allow to cool slightly before serving.

Curiosity

The word “quiche” comes from the Lorrain dialect “küchen”, which means cake. Quiche is a savory pie originating from Lorraine, a region of France. Known worldwide, it lends itself to countless variations, one of which is this one that I have presented to you, with a touch of Italian cuisine given by the cod and porcini mushrooms.