Crust
2 and 1/2 cups (about) of all-purpose flour
1 and 1/2 sticks (8 tablespoons) unsalted butter, chilled
1 cold water tablespoon
1 egg
Salt to taste
Filling
1 stick (8 tablespoons) unsalted butter
1 small onion, finely chopped
1 red bell pepper, sliced
1 whole head of garlic, white part only, 250g cod fillets, desalinated and flaked
2 ripe tomatoes, seeded and peeled, sliced
350ml fresh heavy cream
5 eggs
Salt and black pepper to taste
Crust
2 and 1/2 cups (about) of all-purpose flour
1 and 1/2 sticks (8 tablespoons) unsalted butter, chilled
1 cold water tablespoon
1 egg
Salt to taste
Filling
1 stick (8 tablespoons) unsalted butter
1 small onion, finely chopped
1 red bell pepper, sliced
1 whole head of garlic, white part only, 250g cod fillets, desalinated and flaked
2 ripe tomatoes, seeded and peeled, sliced
350ml fresh heavy cream
5 eggs
Salt and black pepper to taste
Filling: sauté the butter, onion, bell pepper, and garlic for 5 minutes
Discard any excess grease
Mix in the cod and tomatoes
Cook for an additional minute. Reserve
In a blender, combine the heavy cream, eggs, salt, and black pepper. Reserve
Crust: mix together the flour and butter using your fingertips
Add the salt, cold water, and egg
If needed, add a little more cold water
Let it rest for 20 minutes
Roll out the crust to form quiche shapes with removable bottoms
Place a sheet of aluminum foil over the opened crust and press down with coarse-grained rice to create a cavity
Bake in a medium oven for 15 minutes
Remove the aluminum foil and fill with the cod mixture
Cover with the cream and egg mixture
Return to the oven until golden brown.
