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
250 g cream
100g grated cheese (Cheddar or gruyere)
Salt & Pepper
Method
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.
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
250 g cream
100g grated cheese (Cheddar or gruyere)
Salt & Pepper
Method
- Cook the mussels and then when cold, unshelled them. See Mussels recipe
- Preheat the oven to 220C.
- Grease a quiche or tart tin with a bit of butter.
- 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)
- While the pastry cooks, prepare the filling.
- In a bowl, beat the eggs, stir in the fresh cream, salt &pepper, then beat again for 2-3 minutes.
- Distribute the mussels and tomatoes evenly over the flan case, then half of the grated cheese.
- Pour over the egg-cream mixture.
- Sprinkle the rest of grated cheese.
- 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.