Step by step recipe:

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.
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.
3. 10 min.
   Shell the mussels and set aside.
4. 5 min.
   Cut 200 g fresh tuna into large dice.
   
   Set aside.
5. 5 min.
   Cut 200 g fish – ccoley (Pollock) here – into large dice.
   
   Set aside.
6. 10 min.
   Shell the 300 g cooked prawns.
   
   Set aside.
7. 4 min.
   Prepare and finely chop 120 g spring onion (scallion).
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.
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.
10. 4 min.

    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.
    Spread the pieces of fish, mussels and prawns in the the pastry case.
12. 2 min.
    Pour the quiche mixture over the top.
13. 40 min.
    Bake low in the oven for about 40 minutes, checking the colour towards the end.
    
    Can be eaten warm or cold.