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Quiche Bretonne

This quiche from Brittany has a puff-pastry base topped with an assortment of fish and shellfish with a classic quiche filling.

After baking in a hot oven, the crusty pastry is a great foil for the moist filling with all its seafood flavours.

68 K 3.6/5 (8 reviews)

1 hour 40 min. difficulté

Easy

11.70 €

1 quiche

13 Ingredients

Last modified on: April 17^th 2022

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For 1 quiche, you will need:

1 250 g puff or flaky pastry (pâte feuilletée)
2 300 g mussels
3 100 ml dry white wine
4 1 sprig parsley
5 200 g fresh tuna
6 200 g Fish
7 300 g cooked prawns
8 120 g spring onion (scallion)
9 4 tablespoons olive oil
10 100 ml dry white wine
11 500 g quiche filling mixture
12 salt
13 pepper
Total weight: 2,130 grams

Change these quantities to make:

1 quiche 2 quiches 3 quiches

Change measures:

Metric

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Times for this recipe

Preparation: 55 min.

Cooking: 50 min.

All in all: 1 hour 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Roll out 250 g puff or flaky pastry (pâte feuilletée) (if not ready-rolled), line the tart tin or mould and prick all over the bottom.

Set aside in the fridge.

Stage 2 - 5 min.

Cook 300 g mussels in 100 ml dry white wine with 1 sprig parsley.

Stop cooking as soon as the mussels have opened.

Note: You can also use left-over mussels marinière.

Stage 3 - 10 min.

Shell the mussels and set aside.

Stage 4 - 5 min.

Cut 200 g fresh tuna into large dice.

Set aside.

Stage 5 - 5 min.

Cut 200 g Fish – ccoley (Pollock) here – into large dice.

Set aside.

Stage 6 - 10 min.

Shell the 300 g cooked prawns.

Set aside.

Stage 7 - 4 min.

Prepare and finely chop 120 g spring onion (scallion).

Stage 8 - 2 min.

Pour 4 tablespoons olive oil into a large sauté pan on high heat.

When the oil is good and hot, add the onion, salt and pepper. Cook for 1 minute without colouring.

Stage 9 - 7 min.

Add the diced fish and prawns, and brown for 1 or 2 minutes.

Add the mussels and 100 ml dry white wine, then leave to reduce until the liquid has almost completely evaporated.

Leave to cool.

Stage 10 - 4 min.

Prepare 500 g quiche filling mixture.

Stage 11 - 1 min.

Spread the pieces of fish, mussels and prawns in the the pastry case.

Stage 12 - 2 min.

Pour the quiche mixture over the top.

Stage 13 - 40 min.

Bake low in the oven for about 40 minutes, checking the colour towards the end.

Can be eaten warm or cold.

Remarks

You can vary this recipe to suit your own tastes or the time of year. Do try to use fish that's in season, as it is often cheaper. This is a good opportunity to use cheaper varieties.

Keeping: Several hours in the fridge. After this, it will still be good, but less crisp.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	500 RDI=190 %	1,030 RDI=100 %	1,400 RDI=210 %	3,780 RDI=190 %	15,810 RDI: 190 %
Per 100 g	20 RDI=9 %	50 RDI=5 %	70 RDI=10 %	180 RDI=9 %	740 RDI: 9 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, Sulfites, Mollusc, Fish, Shellfish, egg

How much will it cost?

For 1 quiche : 11.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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