Quiche Bretonne

Step by step recipe:

  1. 5 min.Quiche Bretonne : Photo of step #1
    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.
  2. 5 min.Quiche Bretonne : Photo of step #2
    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.
  3. 10 min.Quiche Bretonne : Photo of step #3
    Shell the mussels and set aside.
  4. 5 min.Quiche Bretonne : Photo of step #4
    Cut 200 g fresh tuna into large dice.

    Set aside.
  5. 5 min.Quiche Bretonne : Photo of step #5
    Cut 200 g fish – ccoley (Pollock) here – into large dice.

    Set aside.
  6. 10 min.Quiche Bretonne : Photo of step #6
    Shell the 300 g cooked prawns.

    Set aside.
  7. 4 min.Quiche Bretonne : Photo of step #7
    Prepare and finely chop 120 g spring onion (scallion).
  8. 2 min.Quiche Bretonne : Photo of step #8
    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.
  9. 7 min.Quiche Bretonne : Photo of step #9
    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.
  10. 4 min.Quiche Bretonne : Photo of step #10

    The quiche filling mixture

    Preheat the ocen to 390°F (200°C).Put into a bowl: 250 ml liquid cream, 2 eggs, 2 egg yolks, salt and pepper.

    Whisk together until evenly mixed.
  11. 1 min.Quiche Bretonne : Photo of step #11
    Spread the pieces of fish, mussels and prawns in the the pastry case.
  12. 2 min.Quiche Bretonne : Photo of step #12
    Pour the quiche mixture over the top.
  13. 40 min.Quiche Bretonne : Photo of step #13
    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.

Source:

Home made.

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