Cod and Spinach Quiche
A cod and spinach quiche gives you a crisp pastry case, tender chunks of white fish and a creamy custard that tastes as good cold as it does warm. Wilted spinach and a little nutmeg keep the filling savoury rather than heavy, and the cheddar on top turns golden as it bakes. Serve it for a weekend lunch or a midweek supper with a green salad.
- Total
- 1 h 15 min
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 6
- Per serving
- 535kcal
Shaping and baking cod and spinach quiche
A quiche is only as good as its case, so it is worth blind baking properly. Use ready-rolled shortcrust to save time, and let it come to room temperature for a few minutes before unrolling so it does not crack. The spinach is the other thing to get right: wilt it, cool it and squeeze it dry, because any water left in the leaves ends up in the custard.
Fresh spinach can be swapped for 150g of frozen leaf spinach. Defrost it, then squeeze it out in the same way. Cut the cod into even chunks so the pieces cook at the same speed as the custard.
The method for cod and spinach quiche
Tap a time to start a timer.
- Blind bake the case Heat the oven to 200°C (180°C fan), gas 6. Press the pastry into the tin, trim the overhang and prick the base with a fork. Line with baking paper, fill with baking beans and bake for . Lift out the paper and beans and bake for more, until dry and pale golden.
- Wilt the spinach Put the spinach in a large frying pan over a medium heat and stir for until it collapses. Tip it onto a clean tea towel, leave it to cool a little, then twist the towel and squeeze hard until hardly any liquid comes out. Chop roughly.
- Prepare the cod Pat the fish dry with kitchen paper, feel for any pin bones and cut it into 2cm chunks.
- Make the custard Whisk the eggs, double cream, milk, salt, pepper and nutmeg until smooth. Go easy on the salt, because the cheddar adds its own.
- Fill and bake Turn the oven down to 180°C (160°C fan), gas 4. Scatter the spinach and cod over the pastry, pour in the custard and sprinkle with the cheddar. Bake for , until the top is golden, the centre has only a slight wobble and the cod is opaque and flakes easily.
- Rest and slice Leave the quiche in the tin for so the custard finishes setting, then lift it out and cut into six slices.
What to serve with it
A sharply dressed salad is all this needs, and a panzanella works well when tomatoes are in season. Boiled new potatoes with butter and chives also go well if you want a bigger meal.
A prawn version
For a variation on the same filling, try prawn and spinach quiche, which uses cooked prawns in place of the cod and bakes in the same way.
Common problems and fixes for cod and Spinach Quiche
- The pastry base is soggy.
- Bake the empty case until it looks dry and lightly golden, and squeeze the spinach in a tea towel until it stops dripping. Stand the tin on a hot baking tray in the oven so the base gets a blast of heat from underneath.
- The custard has turned watery or rubbery.
- The oven was too hot or the quiche stayed in too long. Take it out while the middle still has a slight wobble, as it carries on setting while it rests. Patting the cod dry also stops it releasing liquid into the custard.
- The pastry edges brown before the middle is set.
- Cover the rim with strips of foil after about 15 minutes in the oven and carry on baking.
Frequently asked questions about cod and Spinach Quiche
Can you use frozen cod?
Yes, as long as it is fully defrosted first. Thaw it in the fridge overnight, then pat it very dry with kitchen paper so it does not water down the custard.
What can I use instead of cod?
Haddock or pollock work just as well. Undyed smoked haddock gives a stronger flavour, but it is saltier, so leave out the added salt.
How long does it keep?
It keeps for up to 2 days, covered, in the fridge. Eat slices cold, or reheat them at 160°C (140°C fan), gas 3 for 10–15 minutes until steaming hot all the way through.
Why is the middle still runny after baking?
The custard needs longer, or the filling was too wet. Return the quiche to the oven for 5 minutes at a time until the centre only just wobbles, and squeeze the spinach thoroughly next time.
How did you like the recipe?
4.8 / 5 · 6 ratings
