Quiche Bretonne


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.
63 K 3.6/5 (8 reviews)
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Last modified on: April 17th 2022
For 1 quiche, you will need:

Change these quantities to make:
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?
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Step by step recipe


Stage 1 - 5 min.
Quiche Bretonne
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.
Quiche Bretonne
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.
Quiche Bretonne
Shell the mussels and set aside.

Stage 4 - 5 min.
Quiche Bretonne
Cut 200 g fresh tuna into large dice.

Set aside.

Stage 5 - 5 min.
Quiche Bretonne
Cut 200 g Fish – ccoley (Pollock) here – into large dice.

Set aside.

Stage 6 - 10 min.
Quiche Bretonne
Shell the 300 g cooked prawns.

Set aside.

Stage 7 - 4 min.
Quiche Bretonne
Prepare and finely chop 120 g spring onion (scallion).

Stage 8 - 2 min.
Quiche Bretonne
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.
Quiche Bretonne
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.
Quiche Bretonne
Prepare 500 g quiche filling mixture.

Stage 11 - 1 min.
Quiche Bretonne
Spread the pieces of fish, mussels and prawns in the the pastry case.

Stage 12 - 2 min.
Quiche Bretonne
Pour the quiche mixture over the top.

Stage 13 - 40 min.
Quiche Bretonne
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 recipe500 RDI=190 %1,030 RDI=100 %1,400 RDI=210 %3,780 RDI=190 %15,810 RDI: 190 %
Per 100 g20 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 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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