A quiche é uma daquelas receitas versáteis que resulta sempre bem, seja para um almoço leve, um jantar ou até para levar para um piquenique. Esta versão combina a tradição do bacalhau com a frescura da courgette, tudo envolvido num recheio cremoso e uma base de massa folhada estaladiça. Uma delícia surpreendente e fácil de preparar.

Ingredientes

  • 1 rolo de massa folhada refrigerada já esticada
  • 1 cebola média
  • 1 posta de bacalhau cozido e desfiado
  • 1 courgette
  • 100 ml de água de cozer o bacalhau
  • 250 ml de leite
  • 1 colh. sobremesa de farinha maizena
  • 2 ovos
  • Sal grosso, pimenta e noz-moscada q.b.
  • Azeite q.b.

Preparação

  1. Cubra uma tarteira com a massa folhada esticando até estar homogénea.
  2. Pique a cebola e a courgete na picadora e quando em polme, leve ao lume com um fio de azeite a refogar.
  3. Pique o bacalhau e deite no tacho assim que a cebola estiver loura. Deixe cozinhar por cerca de 10 minutos e vá adicionando a água e o leite aos poucos, e por fim a farinha.
  4. Mexa por mais 5 minutos ou até ganhar consistência. Bata os ovos à parte e misture.
  5. Retifique os temperos adicionando sal, pimenta e noz-moscada. Deite para dentro da forma de tarte e leve ao forno pré-aquecido a 220º por 20-25 minutos.

Bringing a Portuguese classic into the world of French pastry, here is the English version of this recipe.

Cod and Courgette Quiche

Quiche is a French classic that has been lovingly adopted and adapted across the world. This recipe gives it a distinctly Portuguese twist by using bacalhau (salt cod), a cornerstone of the nation’s cuisine. The savoury, salty flakes of cod are perfectly balanced by the delicate freshness of courgette, creating a filling that is both rich and light.

The method here is slightly different from a traditional quiche, as the filling is cooked and thickened on the stovetop before being baked. This results in a wonderfully creamy and stable texture that is less like a custard and more like a rich, savoury filling. Encased in a crisp, flaky puff pastry crust, this cod and courgette quiche is a fantastic all-rounder.

It’s equally delicious served warm from the oven for a comforting dinner or enjoyed cold as part of a light lunch or picnic spread. Pair it with a simple green salad dressed with a light vinaigrette for a complete and satisfying meal.

Ingredients

  • 1 roll of ready-rolled puff pastry
  • 1 medium onion
  • 1 fillet of cooked and flaked salt cod (bacalhau)
  • 1 courgette
  • 100ml of the water used to cook the cod
  • 250ml milk
  • 1 dessert spoon of cornflour (cornstarch)
  • 2 eggs
  • Coarse salt, pepper, and nutmeg, to taste
  • Olive oil

Method

  1. Preheat the oven to 220°C. Line a quiche or tart tin with the puff pastry, pressing it in gently.
  2. Finely chop the onion and courgette in a food processor until you have a pulp. Sauté this mixture in a pan with a drizzle of olive oil until the onion is soft.
  3. Add the chopped, flaked cod to the pan. Let it cook for about 10 minutes, gradually stirring in the reserved cod cooking water and the milk. Finally, stir in the cornflour to thicken.
  4. Stir for another 5 minutes until the mixture has a thick consistency. In a separate bowl, beat the eggs, then stir them into the pan mixture.
  5. Check the seasoning, adding salt, pepper, and nutmeg to taste. Pour the filling into the pastry-lined tin and bake for 20-25 minutes, or until the top is golden brown and the filling is set.