Seafood Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 package puff pastry, fresh (refrigerated shelf, no frozen food)
- 3 egg (s)
- 80 g cheese (Emmentaler), rated
- 250 g sour cream
- 100 ml milk
- 2 cl white wine
- 1 tablespoon Marsala
- 500 g seafood (mussels, prawns, scallops, etc.)
- 1 bunch spring onion (s)
- 2 tablespoon olive oil
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 pinch (s) nutmeg
Print Recipe
Pin Recipe Instructions
- Clean the spring onions and cut into fine rings. Heat the oil and cook the onions for about 2 minutes. Add the seafood and fry for another 2 minutes. Deglaze with the white wine and Marsala and set aside.
- Mix the eggs with milk and sour cream until smooth and season well with salt, pepper and nutmeg.
- Line a quiche pan with baking paper, take the puff pastry out of the package and roll the parchment paper straight into the quiche pan. Spread the cooled seafood and onions on the batter, pour the cream-milk mixture evenly over the seafood. Sprinkle the Emmentaler cheese over the quiche and place in the preheated oven.
- Bake the quiche for about 25 minutes at 180 ° C fan oven. Please check the tan from time to time, as all ovens are slightly different.
- Background information and tips:
- Many women in the south of France like to prepare this recipe because it is ready very quickly and is a wonderful dinner with a salad and a glass of rosé.
- Actually, a dough called Pâte Brisée is used there. Unfortunately, it is not available from us, which is why I use fresh puff pastry. Anyone who has the opportunity to get this should do so.
- If you can`t get fresh seafood, you can switch to a frozen mixture. However, this must first thaw in a sieve.
- Of course, you can also make a quiche dough yourself, which increases the time by approx. 30 - 40 minutes.
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