This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
After baking in a hot oven, the crusty pastry is a great foil for the moist filling with all its seafood flavours.
77 K 3.6/5 (8 reviews)
1 hour 40 min.
Easy
11.70 €
1 quiche
13 IngredientsLast modified on: April 17th 2022
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
Times for this recipe
Preparation: 55 min.
Cooking: 50 min.
All in all: 1 hour 40 min.
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.
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.
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.
Set aside.
Stage 5 - ⌛ 5 min.
Cut 200 g Fish – ccoley (Pollock) here – into large dice.
Set aside.
Set aside.
Stage 6 - ⌛ 10 min.
Shell the 300 g cooked prawns.
Set aside.
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.
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.
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.
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 % |
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.
This recipe uses (among others)
Quiche filling mixture
You can get more informations, or check-out other recipes which use it, for example: No-pastry spinach and potato quiche, Country filo tart, Quiche Lorraine, Two-cheese quiche, Deep leek and potato quiche, ... See them all 13
Cooked prawns
Like these other recipes: Potatoes with prawns, Avocado with Sautéed Prawns , Scandinavian cocktail, Surprise eggs, Normandy seafood stew, ... See them all 6
Mussels
Like these other recipes: Paella, Curried mussels with cabbage, Mussels marinière, Paimpol salad, Mussels with arroz negro, ... See them all 10
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Crisp apricot and pistachio tart, Small foie gras pasties, Yvetot Douillons, Fine multi-tomato tart, Sicilian Epiphany Pie, ... See them all 72
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025495 K 25 20 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011777 K3.5 8 min.
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits. February 21th 2011199 K4.3 35 min.
Sausage in brioche
In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette). September 10th 2018430 K5 1 hour 50 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010465 K3.3 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.