Salt cod quiche

Dough

1. 1 Mix all the ingredients by hand until you get a very compact dough. Let it rest for 2 hours.
2. 2 Roll out the dough to a thickness of 2 mm and place it in a pie pan greased with butter. Chill in the fridge for half an hour. Line the pan with the dough and keep it in the fridge.

Salt cod

1. 3 Bring the milk and water to a boil with the thyme, bay leaf and rosemary. Add the salt cod and turn off the heat. Let it sit without boiling for 10 minutes.
2. 4 Remove the salt cod and flake it into large pieces (save the milk used for poaching).

Filling

1. 5 Bake the potatoes in foil, peel them and slice into rounds.
2. 6 Remove the pits from the black olives. Slice the leeks and quickly sauté them in olive oil.
3. 7 Boil the eggs for 10 minutes and slice into rounds.
4. 8 Cut the paio into cubes and sauté it in a skillet, saving the fat from the paio and caramelizing the onion.

Custard

1. 9 Mix everything together.

Assembly

1. 10 Inside the pan lined with dough, place a layer of potato. Add the salt cod, the paio, the onion and the leek. Top with the custard.
2. 11 Finish with the eggs and olives. Bake in a hot oven at 200°C for 12 minutes.
3. 12 Lower the oven temperature to 180°C and bake for another 30 minutes. Take out of the oven. Unmold once cooled.