Alaska Rockfish and Spinach Quiche
Today, I present to you an original recipe for Quiche with Alaska Rockfish and Spinach. This recipe makes a great complete meal with a salad.
It combines the taste of Alaskan rockfish with the nutritional benefits of spinach. To give this quiche even more flavor, I added fresh herbs such as dill, mint and parsley.
Plus, it’s a great way to enjoy fish even if you don’t always have access to fresh fish, as you can easily prepare it with frozen fish.
– this article is sponsored by Alaska Seafood Marketing Institute –
3 reasons to try this quiche!
First of all, it’s a great way to incorporate more fish into your diet in a tasty and satisfying way.
Second, the combination of fish and spinach provides a good balance of protein, vitamins and minerals, making it a super nutritious meal.
Finally, this is an original quiche idea that changes the classic recipes and brings a little variety to everyday life!
The Alaskan rockfish, an ideal fish to cook!
The rockfish is a fish of the family Sebastidae. It is found in the cold waters of the Pacific Ocean, especially in Alaska. The particularity of this fish is that it can live up to 100 years !
Rockfish is a fish with a flesh particularly rich in proteins, vitamins and minerals. It is very easy to cook, pan-fried, baked or grilled.
Alaskan fish, a support for sustainable fishing
In Alaska, responsible management of fish stocks and their habitats is enshrined in the state constitution. This means that sustainability is a top priority for Alaska fishermen, who take great care to preserve fish stocks and ensure that they remain healthy and abundant for future generations.
For many Alaskan families, fishing is a tradition passed down from generation to generation. They are proud of this and it is therefore natural that they wish to preserve their natural resources.
By using Alaskan rockfish in this recipe, I am supporting sustainable fishing practices.
List of ingredients
- Shortcrust pastry : I like to make my own shortcrust pastry. For this recipe, I added lemon zest directly to the dough to enhance the flavor. If you don’t have time, you can buy a ready-made shortcrust or puff pastry.
- Redfish: I used frozen rockfish fillets from Alaska. If you can’t find rockfish, I recommend another white-fleshed fish such as cod. You can use fresh fish.
- Spinach: I used frozen spinach but you can use fresh spinach, in which case multiply the quantities by two.
- Fresh Herbs: I added dill, mint and parsley to this quiche to give it even more flavor.
- Lemon: Lemon goes great with fish, so I used an untreated yellow lemon so I could use the zest.
- Eggs: I used eggs of medium size.
- Liquid cream : I used liquid cream. You can replace it with sour cream.
Find the exact quantities in the recipe card.
How to prepare this Alaskan rockfish and spinach quiche?
SHORTCRUST PASTRY: Pour the flour, salt, cold butter and lemon zest into a large bowl or the bowl of your kitchen machine.
Mix well and add the cold water little by little until the dough is homogeneous. Form a ball and flatten it slightly. Cover the dough with cling film and place in the refrigerator while you prepare the rest of the dough (15 minutes to 1 hour).
FISH: Meanwhile, thaw your fish by placing it in a freezer bag and in a container of cold water. This will allow the fish to thaw slowly. Then cut into large cubes.
SPINACH: Thaw spinach in the microwave or in a saucepan. Squeeze out excess water from the spinach.
FRESH HERBS : Chop dill, mint and parsley finely. Add the fresh herbs to the spinach. Grate the zest of the lemon. Add salt and pepper.
EGGS: In a small bowl, add the eggs and cream. Whisk briefly.
BLIND COOKING: Roll out the shortcrust pastry into a circle slightly larger than your tart pan. Place the dough in your parchment paper or buttered pan.
Prick the dough with a fork. Blind bake the dough for 15 minutes at 200°C (traditional heat).
ASSEMBLE: Once the shortcrust pastry is pre-baked, place the spinach in the bottom of the quiche, cover with fish. Then pour in the egg mixture.
BAKE: Bake for 35-45 minutes at 200°C (conventional heat). Serve with chopped walnuts to give this quiche some crunch!
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Alaska Rockfish and Spinach Quiche
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Ingredients
For the shortcrust pastry
- 250 g flour
- 125 g butter
- 5 g salt
- 60 ml cold water
- 1 lemon zest
For the quiche
- 600 g frozen Alaska rockfish
- 500 g frozen spinach
- 4 eggs
- 200 ml of liquid cream
- 1 bunch of dill
- 1 bunch of parsley
- 10 mint leaves
- 1 lemon
- 1 handful walnuts
- Salt
- Pepper
- Olive oil
Instructions
SHORTCRUST PASTRY
- Pour the flour, salt, cold butter and lemon zest into a large bowl or the bowl of your kitchen machine.
- Mix well and add the cold water little by little until the dough is homogeneous. Form a ball and flatten it slightly. Cover the dough with cling film and place in the refrigerator while you prepare the rest of the dough (15 minutes to 1 hour).
FISH
- Meanwhile, thaw your fish by placing it in a freezer bag and in a container of cold water. This will allow the fish to thaw slowly. Then cut into large cubes.
SPINACH
- Thaw spinach in the microwave or in a saucepan. Squeeze out excess water from the spinach.
FRESH HERBS
- Chop dill, mint and parsley finely. Add the fresh herbs to the spinach. Grate the zest of the lemon. Add salt and pepper.
EGGS
- In a small bowl, add the eggs and cream. Whisk briefly.
BLIND COOKING
- Roll out the shortcrust pastry into a circle slightly larger than your tart pan. Place the dough in your parchment paper or buttered pan.
- Prick the dough with a fork. Blind bake the dough for 15 minutes at 200°C (traditional heat).
ASSEMBLE
- Once the shortcrust pastry is pre-baked, place the spinach in the bottom of the quiche, cover with fish. Then pour in the egg mixture.
BAKE
- Bake for 35-45 minutes at 200°C (conventional heat). Serve with chopped walnuts to give this quiche some crunch!
Very tasty!
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Thank you 😊