How to make a cod quiche with dill cream and flowers
Put the flour in a heap on the work surface and make a well in the centre.
Break the egg into the well, add the salt and scatter the flaked butter around the edge.
Chop well with a knife then quickly knead to a dough with your hands.
Wrap in clingfilm or foil and put into a cool place for 30 minutes.
Meanwhile, trim and wash the spinach and drain in a strainer.
Peel and finely chop the onion.
Melt the butter in a wide pan and sweat the onion until translucent.
Peel the garlic and press into the pan.
Add the spinach and sweat over a medium heat for 5 minutes.
Season with salt, pepper and nutmeg.
Rinse the cod in cold water and pat dry.
Cut into pieces, sprinkle with lemon juice and season with salt and pepper.
Mix the crème fraîche with the eggs and dill and season with salt and pepper.
Roll out the pastry on a lightly floured work surface and line the greased quiche dish, forming a rim 3 cm high.
Drain the spinach and spread on the pastry.
Add the cod and cover with the dill cream.
Bake in a preheated oven (200° middle shelf) for about 30 minutes.
Serve your cod quiche garnished with dill flowers.