- Food and Cooking
Luxury Seafood Quiche
This elegant quiche is equally good hot or cold. It differs from most other quiches in that it is solidly packed full to the brim. The green peppers must be blanched because the custard tends to shrink away from the peppers if they are used raw in the filling.
So as not to waste the delicious juices from the tuna and tomatoes, they are included in the custard.
Instead of using one 30 cm 12" flan tin, you may use two 20 cm 8 tins. Divide the filling equally between them and remember to alter the baking time accordingly.
Serves 10 to 12 people.
Seafood Quiche Ingredients
- 275 grams shortcrust pastry
- 100 grams of green peppers
- 50 grams potted shrimps
- 100 grams mushrooms
- 100 grams onions
- 100 grams fresh boiled mussels or cockles
- 200 grams canned tuna
- 225 grams tomatoes
- about 75 ml milk
- 4 medium-sized eggs
- 2 tablespoons tomato puree
- 1 garlic clove
- 150 ml thin cream
- salt and pepper
- 50 grams of prawns watercress
- 1 lemon
Seafood Quiche Directions
- Position the oven shelf center and heat the oven to 200°C.
- Line a 30 cm flan tin with the pastry and chill briefly.
- Line the pastry with a 38 cm circle of greaseproof paper or kitchen foil and weigh this down with a thick layer of baking beans.
- Bake for 10 minutes. Remove the lining and beans and bake for a further 3 to 5 minutes, until the pastry is just set.
- Remove the core, pith and seeds from the green pepper and slice finely. Blanch in boiling water for 5 minutes, refresh, drain and set aside.
- Turn the potted shrimps, butter side down, into a large frying pan and cook over a very gentle heat until the butter has melted. Using a slotted spoon, remove the shrimps.
- Finely slice the mushrooms. Peel and finely chop the onion. Add these to the frying pan and fry briskly for about 4 minutes until soft, then turn off the heat.
- Add the green pepper, shrimps and mussels or cockles to the pan.
- Drain the tuna fish (reserving the juice in a measuring jug) and flake with a fork. Add to the other ingredients in the pan.
- Skin the tomatoes, cut them in half and scoop out and reserve the juice and seeds. Chop the tomato flesh coarsely and place in the pan.
- Press the reserved tomato juice through a sieve and add to the reserved tuna juice. Discard seeds. Add enough milk to make the liquid up to 150 ml.
- Beat the eggs with the tomato puree until evenly blended. Stir in the cream, salt and pepper, and liquid from the measuring jug. Beat the ingredients together.
- Peel and finely chop or crush the garlic clove and add to the frying pan.
- Mix the ingredients together well, then spread over the base of the pastry shell.
- Strain the custard through a sieve into the pastry shell. (It will be filled to the brim.) Bake for about 40 minutes, or until a skewer inserted into the center comes out clean.
- Serve the quiche hot, warm or cold, garnished with the prawns, watercress and wedges of lemon.
Seafood Quiche Variations
Luxury seafood quiche is meant for a special occasion, but there are lots of other very tasty, simpler and less expensive fillings that can be used instead. Try either of the following ideas:
- Thrifty fish quiche uses 450 grams coley or cod. Skin, bone and finely chop the fish and scatter over base of pastry. Make a custard with two medium-sized eggs and 250 ml milk. Season and strain. Pour custard over fish and arrange thin slices of button mushrooms over the filling. Bake for about 40 minutes.
- Make a smoked fish quiche with 450 g boil-in-the-bag smoked haddock fillets. Cook according to manufacturer's instructions. Drain, then remove and discard the skin. Flake the fish and scatter over base of pastry. Sprinkle some finely chopped spring onion and parsley over the fish. Make the custard using 250 ml milk or thin cream and two medium-sized eggs. Season lightly, strain and pour over fish. Bake for about 40 minutes.