No-pastry mackerel and spinach quiche

Recette - No-pastry mackerel and spinach quiche - La Belle Iloise
For a healthy and gourmet meal!

recipe_people 8

Preparation Time

recipe_clock 10 min

Cooking Time

recipe_cooking 20 min

What you need for this recipe


All ingredients
  • 3 tins (118 g each) Belle-Iloise mackerel fillets with bergamot lemon and dill
  • 100 g crème fraîche
  • 100 g fresh spinach leaves
  • 3 eggs
  • 2 tablespoons flour
  • 3 pinches salt (1.5 g)
  • Olive oil (for the tart mould)
Let's get started


  1. Preheat the oven to 200°C (gas mark 6).
  2. Rinse and steam the spinach in a covered pan for 3 to 4 minutes.
  3. Drain the mackerel fillets, keeping the sauce.
  4. In a bowl, mix the eggs, crème fraîche, flour, salt and mackerel sauce to obtain a homogeneous mixture, then add the coarsely flaked mackerel fillets and spinach.
  5. Pour the mixture into the tart mould that is either oiled or lined with cooking film.
  6. Bake in a hot oven for 20 to 25 minutes.
  7. Leave to stand for 5 minutes before cutting into portions.
  8. Serve with a green salad.
  • You can cook the spinach for a minute and a half directly in the microwave. When in season, add a few cherry tomatoes before cooking.

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