Summary

Ingredients

• 250 g flour
• 1 teaspoon Baking powder
• 1 teaspoon salt
• 150 g butter
• 2 egg (s)
• 400 g cod fillet (s) or redfish fillet
• 2 tablespoon lemon juice
• Salt and pepper, ground
• 1 clove (s) garlic, chopped
• 400 g cauliflower
• 3 egg (s)
• 100 g crème fraîche
• 3 tablespoon tomato paste
• 50 g cheese (Emmentaler), freshly rated
• Parsley, chopped, to sprinkle over

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Instructions

1. Knead a shortcrust pastry from flour, baking powder, salt, butter and two eggs and let it rest for an hour in the refrigerator.
2. In the meantime, cut the fish into bite-sized cubes and turn in a marinade of lemon juice, garlic, salt and pepper. Let it steep in the fridge covered.
3. Preheat the oven to 200 ° C.
4. Cut the cauliflower into small florets and pre-cook in salted water for 5 to 10 minutes.
5. Place the shortcrust pastry in a greased springform pan and draw an edge. Pre-bake for 10 to 12 minutes. Blind baking with peas on baking paper. If the dough rises too much, you can carefully flatten it with a tablespoon.
6. Spread the cauliflower and the well-drained fish on the bottom. Whisk eggs with crème fraiche, tomato paste and grated cheese, season with salt and pepper and pour over. Sprinkle with parsley and bake the quiche at 200 ° C for 30 to 35 minutes.
7. A couple of decorated tomatoes or a crunchy salad go well with it.