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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.

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Last modified on: August 5th 2018

For 1 quiche, you will need:

How long does it take?

PreparationCookingStart to finish
51 min.49 min.1 hour 40 min.
Preservation: Several hours in the fridge. After this, it will still be good, but less crisp
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

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

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

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

Set aside.
Stage 7
4 min.
Quiche Bretonne : Photo of step #7 Prepare and finely chop 120 g spring onion (scallion).
Stage 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.
Stage 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.
Stage 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.
Stage 11
1 min.
Quiche Bretonne : Photo of step #11 Spread the pieces of fish, mussels and prawns in the the pastry case.
Stage 12
2 min.
Quiche Bretonne : Photo of step #12 Pour the quiche mixture over the top.
Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 quiche : 11.85 €

Note : These prices are only approximate.

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Source: Home made.
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More recipes?

This recipe use (among others)
Cooked prawnsCooked prawns: You can check-out other recipes which use it, like for example: Potatoes with prawns, Surprise eggs, Scandinavian cocktail, Avocado with Sautéed Prawns , Normandy seafood stew, ... All
MusselsMussels: You can check-out other recipes which use it, like for example: Normandy seafood stew, Mussels with beurre d'escargot, Spaghetti with mussels and basil, Mussels marinière, Fillets of sole Dieppoise, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Small cheese and bacon rolls , Little caramelized peach tarts, Tomato feuilleté with pesto, Smoked salmon sacristains, Crusty cockle tart, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Beurre blanc sauce, Shallot confit tart, French toast "cordon bleu", Stuffed pumpkin gratin, Cocotte eggs with Comté, ... All

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