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.
54K 8 3.6
Grade this recipe:

Last modified on: April 17th 2022

Keywords for this recipe:
For 1 quiche, you will need:

Change these quantities to make: 1 quiche 2 quiches 3 quiches
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
51 min.49 min.1 hour 40 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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
Whole recipe
Energetic valueProteins CarbohydratesFats
2,033 Kcal or 8,512 Kj247 gr121 gr258 gr
102 %95 %11 %39 %
Per 100 g
Energetic valueProteins CarbohydratesFats
95 Kcal or 398 Kj12 gr6 gr12 gr
5 %4 %1 %2 %
Per quiche
Energetic valueProteins CarbohydratesFats
2,033 Kcal or 8,512 Kj247 gr121 gr258 gr
102 %95 %11 %39 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Sulfites, Mollusc, Fish, Crustaceans, Egg
How much will it cost?
  • For 1 quiche : 11.69 €

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 mixtureQuiche filling mixture: You can get more informations, or check-out other recipes which use it, for example: Two-cheese quiche, bread-crust quiche, Salmon and spinach quiche, Leek and fresh tuna tart, Maroilles cheese quiche, ... All
Cooked prawnsCooked prawns: You can check-out other recipes which use it, like for example: Avocado with Sautéed Prawns , Potatoes with prawns, Seafood rice salad, Scandinavian cocktail, Normandy seafood stew, ... All
MusselsMussels: You can check-out other recipes which use it, like for example: Mussels with beurre d'escargot, Mussels marinière, Mussels with arroz negro, Spaghetti with mussels and basil, 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: Quick flaky pizza, Maroilles cheese quiche, Avocado "tarte fine", Chicken and mushroom pie, Peach and verbena feuilleté, ... All
Other recipes you may also like
Poivrade artichoke Salad
Poivrade artichoke Salad
"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.
92K5 23 min. August 26th 2015
Stuffed artichokes au gratin
Stuffed artichokes au gratin
For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts.
93K5 1 hour 33 min. May 10th 2023
Oriane's tuna rillettes
Oriane's tuna rillettes
Quick to make, delicious as an aperitif.
187K5 17 min. February 21th 2011
Breton Pie
Breton Pie
This unusual pie from Brittany is made with piled-up layers of buckwheat pancakes (galettes), sandwiched with a filling of onion and bacon mixed with a little cream. The whole thing, assembled in a baking tin, is then browned in the oven.
57K4.1 1 hour 9 min. October 25th 2015
How to prepare fresh mushrooms
How to prepare fresh mushrooms
Preparing fresh mushrooms for a recipe is not very complicated, but there are a few pitfalls to avoid, which will be pointed out here.
9,605 21 20 min. May 10th 2023
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page