How To Make Baccalà And Spring Onion Quiche

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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
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Let’s Make Baccalà And Spring Onion Quiche!

Diet Considerations


Ingredients (Serves 5 – 8)

  • 200 grams / 3/4 cup flour 

  • 500 gr baccalà – Dried salted codfish already rinsed soaked

  • 5 grams 1/3 tablespoon salt 
  • 200 ml fresh cream

  • 90 grams butter / 6 tablespoons, room temperature for about 30 minutes prior
  • 2 eggs
  • 1 egg
  • 2 spring onions, finely chopped
  • 20 gr / 1.5 tablespoons water 
  • 1 cup parmigiano cheese
  • 1/2 cup parsley, finely chopped
  • Extra virgin Olive Oil
  • Salt & Pepper
  • Parchment paper


Prep Time: 25 minutes.

Cook Time: 40 minutes.

  1. Preheat oven

    Preheat oven to 180°C / 360F°.

  2. 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.

  3. 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.

  4. 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.

  5. 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. 

  6. Bake

    Bake the quiche in the oven for 35 to 40 minutes. Leave to cool slightly before serving.

Need Help?


Plan it into your week

The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.


Print out the ingredient list

Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.


Email Chicca for help

Chicca’s here to help. If you need assistance with the recipe, email her at


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.

Coaches For All Your Self-Improvement Needs!

About the Author

Chicca Maione

Chicca Maione

Italian Chef

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.
Full Bio

* Recipe posted with permission from the author, Chicca Maione, at Cooking in Tuscany.

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