No-pastry mackerel and spinach quiche

All ingredients

3 tins de 118 g each la belle-iloise mackerel fillets with bergamot lemon and dill
100 g de crème fraîche
100 g fresh spinach leaves
3 eggs
2 tablespoons flour
3 pinches salt (1.5 g)
Olive oil (for the tart mould)

(50)

An oil-free fresh, fragrant recipe for a light, healthy meal

€14.70

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.