1 pound Salted Cod Fillets, prepared and shredded
4 slices bacon
1 bunch green onions, diced
2 cloves garlic, minced
½ cup diced onion
½ cup red bell, pepper diced
½ pound fresh mushrooms, sliced
1 jalapeño pepper, seeded and minced
2 teaspoons dill weed, divided
1½ cups dry white wine
½ cup heavy cream
3 large eggs, lightly beaten
½ tsp salt
1 tbsp Aleppo chili pepper
½ cup freshly grated Parmesan cheese
Place pie crust in a 9-inch deep dish pie pan. Prick with fork; blind bake for 8 minutes. Remove from oven. Reduce oven temperature to 375°F.
Fry bacon until crisp in a heavy 9-10-inch skillet. Remove from pan and crumble. Discard all but 1 tablespoon of the drippings. Add onions, garlic, bell pepper, mushrooms, jalapeño and 1 teaspoon of the dill weed to the pan and stir fry over medium heat until tender, about 3-4 minutes. Transfer to a mixing bowl and whisk in all remaining ingredients except Parmesan and remaining dill.
Spoon mixture into the pie crust. Sprinkle with the Parmesan and remaining dill. Place in oven and bake until set, about 40 minutes. Remove from oven to a rack and let stand to cool slightly. Quiche may be served warm or room temperature. Cut into wedges.