400g Reymar Shredded Cod ⚓

1/2 liter of milk

1a Onion

1 clove of garlic

Spinach qb

Grated carrot qb

Fresh mushrooms qb

Half a leek

1 packet of cream

3 eggs M

1 packet of shortcrust pastry

Quejio to taste (we used a mix of 3 cheeses, Gouda, Cheddar and Mozzarella)

Olive oil qb (we use the equivalent of 5 tablespoons)

Nutmeg qb, ( we add a teaspoon )

Pimeinta qb

Salt qb

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Start by boiling half a liter of milk,

cook the shredded cod in the milk for 7 minutes over a low heat.

Chop the onion and garlic into small pieces.

Cut the leek into small slices and put it in a bowl with the onion, garlic, a handful of grated carrot, two handfuls of spinach and mushrooms to taste and drizzle with a little olive oil.

Heat in a frying pan over a low heat for 5 minutes.

Beat the 3 eggs in a large bowl, add the cream and nutmeg.

Add the pre-cooked shredded cod and the cheese and continue whisking.

Finally, add the ingredients that have been browning in the frying pan and fold everything in gently.

Preheat the oven to 180*.

Roll out the dough well on a counter and cut it into relatively small circles, about 12 cm in diameter, with the help of a rolling pin.

With the quiche bases cut out, it's time to form the quiches. Place the circular dough on the bases and prick with a fork.

Put the mixture you have made into small portions.

Brush the sides with a little egg, sprinkle with pepper to taste and bake at 180* for 10 to 15 minutes.

Then let it cool and eat it :)