Quiche Bretonne

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
55 min.	50 min.	1 hour 40 min.

Step by step recipe

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.
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.
3	Shell the mussels and set aside.
4	Cut 200 g fresh tuna into large dice. Set aside.
5	Cut 200 g Fish – ccoley (Pollock) here – into large dice. Set aside.
6	Shell the 300 g cooked prawns. Set aside.
7	Prepare and finely chop 120 g spring onion (scallion).
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.
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.
10	Prepare 500 g quiche filling mixture.
11	Spread the pieces of fish, mussels and prawns in the the pastry case.
12	Pour the quiche mixture over the top.
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.

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