No-pastry Mackerel and spinach quiche

8 people
10 min preparation time
20 min cooking time

All the ingredients

  • 3 tins of 118g la belle-iloise Mackerel fillets with bergamot lemon and dill

  • 100g de crème fraîche

  • 100g fresh spinach leaves

  • 3 eggs

  • 2 tablespoons flour

  • 3 pinches salt (1.5g)

  • Olive oil (for the tart mould)

Let's get started

Total time
30 min
Preparation
10 min
Cooking
20 min
  • Step 1
    Preheat the oven to 200°C (gas mark 6)
  • Step 2
    Rinse and steam the spinach in a covered pan for 3 to 4 minutes
  • Step 3
    Drain the mackerel fillets, keeping the sauce
  • Step 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
  • Step 5
    Pour the mixture into the tart mould that is either oiled or lined with cooking film
  • Step 6
    Bake in a hot oven for 20 to 25 minutes
  • Step 7
    Leave to stand for 5 minutes before cutting into portions
  • Step 8
    Serve with a green salad
Tips

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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