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.
78 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: bread-crust quiche, Deep leek and potato quiche, Leek and fresh tuna tart, Two-cheese quiche, Filo leeks and cheese tart, ... See them all 13
Mussels
Like these other recipes: Normandy seafood stew, Spaghetti with mussels and basil, Mussels with beurre d'escargot, Curried mussels with cabbage, Paella, ... See them all 10
Cooked prawns
Like these other recipes: Seafood rice salad, Avocado with Sautéed Prawns , Surprise eggs, Normandy seafood stew, Potatoes with prawns, ... See them all 6
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Epiphany galette, Small foie gras pasties, Mirlitons, Tomato and courgette tart, Tomato tart, ... See them all 72
Other recipes you may also like
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture. February 21th 2011140 K5
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve. February 21th 2011148 K5 2 min.
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham. June 11th 2011319 K4 1 hour 10 min.
Croque-monsieur
A classic of French "street food" or bistros: a slice of ham between two slices of bread spread with béchamel sauce. The sandwich is then sprinkled with cheese and toasted in the oven. August 1st 2010276 K4 50 min.
How to prepare a lettuce
It is much more economical to buy a whole lettuce than separate leaves in a plastic packet. And it's so simple to prepare - you can see how here. April 17th 2011421 K4.8 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
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.