A new interpretation of the most famous quiche
First recipe in almost two months!!
I found a new and very cool flat mate (Pablo, he’s Spanish) recently and between moving stuff around, going to Ikea and a bit of a rough patch in terms of motivation and creativity time has been flying. Can you believe it’s Christmas in two months?? Crazy!!
Anyway, I’m back and after a burst of creativity (I mean it, I literally sat there around a week ago and suddenly around 10 recipe ideas hit me out of nowhere!! :D). So now I’m busy cooking and trying all these things) I’m incredibly excited about this recipe.
We all know the classic quiche Lorraine, but I wanted to give the whole idea of Lorraine a new spin. Quiche Lorraine is delicious, but not exactly healthy. Also, making pastry, blind baking etc. just takes FOREVER! This is why this recipe is great! You have a potato base, so no mixing stuff together, kneading, cooling, blind baking etc., which is also healthier and saves time. Also, I think it’s a really nice way of preparing fish (kids will love it!) aaaaaaand last but not least you have this amazing Lorrain flavor 🙂 Hidden with the fish you’ll also discover this hint-of-lemon flavor that I find great.
Now, to call this dish outright healthy might be a bit of a stretch due to all the cheese in it. However, it features lean protein from eggs and fish, omega-3 fatty acids and good carbs (=potatoes). And while it is true that sour cream and cheese contain quite a bit of fat, they are also high in protein and contain lots of calcium, vitamin D, potassium and magnesium. Last but not least, bacon just makes (almost) every dish more delicious 😉
So if you are looking for a way to make this dish almost super healthy, I suggest to serve if with a nice veggie salad containing tomatoes, avocado, bell pepper etc. 🙂
Sounds convincing? Great – let’s get this cooking!
250g cod filets
300g waxy potatoes, thinly sliced
100g leek, sliced
80g bacon bits
80g gouda or comté, grated
150g sour cream
zest of one lemon
freshly grated nutmeg
1. Preheat your oven to 180°C / 350°F.
2. Heat the sliced potatoes in a pot with salted water and boil for around 5 minutes. Drain and leave to cool in a colander.
3. Roast the bacon bits in a pan until crispy. Set aside.
4. Wash the fish filets under cold water and pat dry with kitchen towel. Season with salt, pepper and lemon zest.
5. Place leek, bacon bits, eggs, sour cream, gouda cheese, nutmeg, salt and pepper in a bowl and mix well.
6. In a next step, spread the potatoes evenly across the bottom of an ovenproof dish. Place the fish filets on top and cover with the leek-bacon egg mixture.
7. Place on the medium rack in the oven and bake for around 30 minutes.
Leave to cool off for about 5 minutes and then serve with a big bowl of salad. Enjoy!