Here’s a fantastic recipe for how to make Baccalà (Salted Codfish) and Spring Onion Quiche by Italian Chef Chicca Maione. She can even teach you the art of making this in person through her cooking classes (If you are looking for a great vacation)!
“Have you ever thought about having a dried salted codfish quiche? Well, I love salted codfish quiche so much that I made this recipe. It is easy and fast once you buy the fish, then rinse and soak it. In fact, to take all the salt out, you need at least 24 – 36 hours, depending on the saltiness of the fish. I always buy the fish ready to cook and this helps to save a lot of time!”– Chicca
Let’s Make Baccalà And Spring Onion Quiche!
Ingredients (Serves 5 – 8)
Prep Time: 25 minutes.
Cook Time: 40 minutes.
- Preheat oven
Preheat oven to 180°C / 360F°.
- Make the dough
This dough is so easy that it literally takes 5 minutes! Mix the flour, 5 grams 1/3 tablespoon salt, butter, 1 egg, and 20 gr / 1.5 tablespoons water in a food processor until it forms a ball. Refrigerate.
Note: If you don’t want to make homemade dough, buy a ready-made dough.
- Cook the baccalà
Cook the baccalà in a pot covered with cold water and turn on medium heat. Cook for 10 minutes. when cooked remove skin and fishbones. Then shred the baccalà with a fork.
- Prepare the filling
In a bowl beat the 2 eggs with cream, chopped onions, Parmigiano cheese, parsley, salt, pepper, and extra virgin olive oil. Add in the shredded baccalà. Whisk until you get a creamy mixture.
- Create your quiche
Roll out dough to roughly ½ cm thick on parchment paper. Place the dough and the parchment paper in a 23 cm baking pan. Press the pastry into the pan, then pour the baccalà mixture.
Bake the quiche in the oven for 35 to 40 minutes. Leave to cool slightly before serving.
Take the class
Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make this recipe (as well as many other amazing dishes)!
Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.
About the Author
Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
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