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.
4,5233/5
Last modified on: August 5th 2018
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
250 ml liquid cream - 12
2 eggs - 13
2 egg yolks - 14
salt - 15
pepper - Total weight: 2,040 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 51 min. | 49 min. | 1 hour 40 min. |
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.
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.
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.
Shell the mussels and set aside.Stage 4
5 min.
Cut 200 g fresh tuna into large dice.Set aside.
Stage 5
5 min.
Cut 200 g fish – ccoley (Pollock) here – into large dice.Set aside.
Stage 6
10 min.
Shell the 300 g cooked prawns.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.
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.
Stage 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.
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.
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
How much will it cost?
For 1 quiche : 11.85 €
Source: Home made.
More recipes?
This recipe use (among others) | Cooked 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 |
| Mussels: 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): 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 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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