After making Keto Bolinhos de Bacalhau, I had leftover cod. So the next day I used the rest of it to make a Bacalhau & Chouriço Quiche for brunch! Yum 🙂
Served with a side salad of arugula and grape tomatoes, plus a glass of kombucha.
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Chouriço
Chouriço is the most common type of sausage in Portugal, and is similar to the Spanish chorizo. A thick sausage made with pork and spices, most notably paprika, it is smoked, cured and packed with flavor. Although, as with any sausage, the final flavor profile will depend on who makes it.
I bought my Portuguese chouriço at a local Portuguese supermarket. However, you can use any type of sausage or Spanish-style chorizo instead, depending on what is available to you. Spicy Italian sausage would also work well as a substitute.
Preparing the Cod
This is something that used to be intimidating to me, but it's really not that bad. The biggest hurdle is remembering to start soaking the cod at least 24-48 hours ahead of time. Honestly, I almost never make the 48-hour mark. So instead, I just use smaller pieces of cod and just change the water more often. I bought strips of fish instead of one big massive steak of fish, and that cuts down the soaking time considerably. I also change the water several times during the day.
Step-by-step instructions for preparing the cod:
- Buy the fish. They sell salted cod at my local grocery store, in the seafood section near the smoked salmon. You're going to shred the fish in the end, so the size of the pieces don't really matter. Smaller pieces take less time to soak, so the smaller the pieces the better.
- About 24-48 hours ahead of time, rinse the fish in running water to get as much salt off as possible. Then, place the fish in a large bowl of water and put it in the fridge.
- Change the water at least a couple times. If you are only soaking for 24 hours, change the water every several hours. If you are soaking for 48 hours, change the water a couple times a day. If you're brave enough (my husband is, I am not), you can taste a small piece of the cod to see how salty it is.
- When you're ready to start making your dish, drain the water. You're ready to go!
Time to make a Bacalhau & Chouriço Quiche! For more Portuguese-inspired low-carb dishes, click here.
📖 Recipe
Bacalhau & Chouriço Quiche (Keto)
Ingredients
- 1 tablespoon butter
- 6 eggs
- ¼ cup heavy cream
- salt and pepper (as needed)
- 1.5 oz chouriço
- 4 oz bacalhau (desalted)
- ⅓ cup green onion
- ½ cup shredded cheddar cheese
Instructions
- Salted cod needs to soak in a large bowl of water for at least 24 hours, changing the water several times during that period. A large chunk of cod may need to soak longer (at least 48 hours). For more detailed instructions, refer to the blog post above.
- Turn on the oven to 350° and use the butter to grease a 9-inch circular pie pan.
- Break the eggs into a large bowl and whisk. Then, add the cream, salt (optional, depending on how salty the cod still is) and pepper and continue whisking until combined. Pour the mixture into the pan.
- Sprinkle the chouriço, bacalhau and green onions evenly over the eggs. Then, sprinkle the cheese on top.
- Bake uncovered for 30 minutes, or until the middle is just starting to rise and is no longer sunken down.
Nutrition
Nutrition information is estimated. Amounts may vary depending on the specific brand and/or type of ingredients you use. Sugar alcohols and other sweeteners that typically do not effect blood glucose levels, including but not limited to erythritol and allulose, are excluded from the carb count.
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