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Breton-Style Seafood QuicheTheWorldWideGourmet.com

Flavors of Brittany

Total time: 1hr to 2hr

Preparation time: 45 minutes
Oven temperature: 240º C (500º F), then 180º C (350º F).
Cooking time: 1 hour

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:148 kcal

Proteins:12 g

Fats:8.8 g

Carbohydrate:5.1 g

Fibers:0 g

Sugar:0.1 g

Cholesterol:84.4 mg

Sodium:260.2 mg

Calcium:38.8 mg

Energy:858 kcal

Proteins:69.6 g

Fats:50.8 g

Carbohydrate:29.3 g

Fibers:0.2 g

Sugar:0.4 g

Cholesterol:489 mg

Sodium:1508.3 mg

Calcium:225.1 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

pie pastry

2000

ml

mussels

12

scallops

200

g

peeled shrimp

3

eggs

500

ml

muscadet or other dry white wine

500

ml

heavy cream (35%)

200

ml

small glass of calvados

80

g

butter

3

shallots, finely chopped

1

clove of garlic, minced

5

ml

flour

1

sprigs of parsley and thyme

1

bay leaf

2

ml

salt

METHOD

Preparing the pastry

  1. roll out the pastry and line a quiche pan or pie plate; prick all over with a fork;
  2. cover the pastry with foil or buttered parchment paper and weight with a cup of dried beans. Bake for 5 minutes in a preheated 240º C (500º F) oven; remove the beans and paper and continue baking another 5 minutes; remove from the oven and reduce the oven temperature to 180º C (350º F).

Preparing and baking the quiche

  1. Place the mussels in a pot with 250 ml (1 cup) muscadet, the thyme, bay leaf and shallots; cover and place over the heat until the mussels open; remove the mussels and set aside; strain the cooking liquid and set aside;
  2. open up the scallops and poach in 250 ml (1 cup) muscadet; remove them, slice and set aside; strain and reserve the cooking liquid;
  3. in a saucepan, melt 40 g (3 tbsp.) butter; blend in the flour to make a roux; stir in the two cooking liquids and whisk well off the heat until smooth; return to the heat and cook gently to form a sauce; season with salt;
  4. beat the eggs and cream in a bowl; add to the sauce;
  5. in a saucepan, sauté the mollusks in 40 g (3 tbsp.) butter; flambé with calvados; add the garlic and parsley; pour the sauce into the prepared crust; place the seafood on top; bake in a 180° C (350° F) oven for 20 minutes; serve hot.

CHEF'S NOTES

Despite being called a "quiche,” this recipe does not contain cheese: just seafood in a savory sauce.



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