Salted Kiss - Le Baiser salé
  • About
  • Recipes Blog
  • Entree, Salads, Sides
    • Quiche,Salted tarts
    • Hors d'Oeuvres and Entrees
    • Soupes
    • Salads
  • main ingredient
    • Eggs
    • Pasta & Rice
    • Vegetables
    • The Sea
    • Feathers >
      • Mustard and Thyme Chicken Maryland
      • EMU
      • Rabbit
      • Cordon Bleu
      • Roasted Chicken
      • Poulet a la Provencale
      • Duck a l'orange
      • Dinde au Whisky à la Jean-Francois
    • Blue White Red Meat >
      • Osso Buco Gremolata
      • Crocodile
      • Kangaroo
      • Stuffed Cabbage Veal&Porc
      • Beef >
        • Meatballs chez Jill
        • Boeuf Bourguignon "the famous"
      • Porc >
        • Ribs
        • Sausages and Lentils
        • Potatoes married to Bacon
      • Lamb and Mutton >
        • Tajine
        • Dominique's Lamb Curry
        • Spiced Lamb Shanks
  • Desserts
    • Pastry, and sweets
    • Clafoutis
    • Madeleines
    • Panna Cotta et coulis de Mangue
    • Lemon mousse
    • Cocoballs
    • Crepes Fortunate
    • Pear and almond Tarte
    • Apples and Blackberry Brown tart
    • Gateau au chocolat
    • Apples cake
    • Caramelised Pears Cake
    • Far
    • Apples Tart
    • Prune Tarte
    • Apples and Pears Compote
  • Sauces, dips and more
    • Tapenade
    • Sauces & Vinaigrette >
      • White butter sauce - Beurre Blanc
      • Bechamels and basic sauces
      • White sauce
      • Roux
      • Mayonnaise
      • Pistou
      • Vinaigrette
    • Spices and Herbs >
      • Bouquet Garni
      • Baharat Spices blend
    • Technics >
      • Vol au Vent & Bouchee a la Reine cases
      • Whole fish
  • Contact

Mussels Quiche

The recipe is very very easy to prepare and cook, not expensive and will impress everyone  
for 4 as a main or 6 as an entree

Ingredients
1 leaf of puff pastry, flat (homemade or bought from your preferred shop)
4 eggs and 1 yolk
Between 300 and 500g of unshelled mussels
1 hand full of small grape tomatoes
200 g cream
100g grated cheese (Cheddar or Gruyere)
Salt & Pepper

 
Method
  1. Cook the mussels and then when cold, unshelled them. See Mussels recipe
  2. Preheat the oven to 220C.
  3. Grease a quiche or tart tin with a bit of butter.
  4. Line the tin with the pastry and trim off any surplus, fill with dry beans and bake for 13-14 mins. (if you notice holes or cracks, patch up with leftover pastry trimmings)
  5. While the pastry cooks, prepare the filling.
  6. In a bowl, beat the eggs, stir in the fresh cream, salt &pepper, then beat again for 2-3 minutes.
  7. Distribute the mussels and tomatoes evenly over the flan case, then half of the grated cheese.
  8. Pour over the egg-cream mixture.
  9. Sprinkle the rest of grated cheese.
  10. Bake in the oven for about 40 minutes at 180/200C

Serve hot, warm or cold with a green salad, as an entree or a main course.
You can add chives, parsley, mushrooms or anything you fancy but not a too strong ingredient as it may kill the delicate taste of the mussels.
You can prepare in advance, just store it in the fridge, uncooked for no more than 12hours.
Once cooked and cold, you can store it in the fridge with plastic film on it for 2/3 days or you can freeze it as well.