18. April 2026

Quiche with Basa Marinières

Here is a delicious recipe for Basa Marinières Quiche, bringing together tender, white fish cooked in a classic French white wine and shallot broth, baked inside a rich, creamy egg custard and a golden pastry crust.

Ingredients

For the Crust & Filling Base:

• 1 sheet ready-rolled shortcrust pastry (or homemade)
• 240g Basa fillets, cut into bite-sized chunks
• 1 tbsp olive oil or butter
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 100ml dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
• 100g fresh baby spinach or frozen (thawed and squeezed dry)

For the Cream Custard:

• 3 large eggs
• 150ml double cream (or heavy cream)
• 100ml whole milk
• 75g Gruyère or Mature Cheddar, grated
• 2 tbsp fresh parsley, finely chopped
• Pinch of nutmeg
• Salt & freshly cracked black pepper to taste

Step-by-Step Instructions

1. Blind Bake the Pastry Crust

1. Preheat your oven to 190°C (170°C fan / Gas Mark 5).
2. Line a 23cm (9-inch) tart or quiche tin with the shortcrust pastry. Gently press into the edges and trim any excess.
3. Prick the bottom with a fork, line with baking paper, and fill with baking beans or uncooked rice.
4. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until light golden. Set aside.

2. Prepare the Basa Marinières

1. Heat olive oil/butter in a skillet over medium heat. Add diced shallots and minced garlic; cook for 2–3 minutes until soft and fragrant.
2. Pour in the dry white wine and bring to a gentle simmer for 2 minutes to reduce slightly.
3. Add the basa fish chunks to the pan, cover, and gently poach for 3–4 minutes until cooked through.
4. Remove the fish gently with a slotted spoon and set aside. Turn up the heat for 1 minute to reduce any remaining liquid, then stir in the spinach until wilted. Remove from heat and allow to cool slightly.

3. Assemble & Bake

1. Reduce oven temperature to 180°C (160°C fan / Gas Mark 4).
2. Whisk together the eggs, double cream, whole milk, chopped parsley, nutmeg, salt, and pepper in a jug.
3. Scatter the wilted spinach and shallot mix evenly over the bottom of the baked pastry shell.
4. Layer the poached basa chunks over the top, then sprinkle half of the grated cheese.
5. Carefully pour the egg custard mixture over the filling, then top with the remaining cheese.
6. Bake in the middle rack for 30–35 minutes until the custard is set, slightly puffed, and golden-brown on top.

Serving Suggestions

• Resting: Allow the quiche to cool for 10–15 minutes before slicing to allow the custard to set firmly.
• Pairings: Serve warm or at room temperature with a crisp green side salad tossed in a lemon-dill vinaigrette.