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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Yummy fish quiche. Great as a dinner quiche, or made in smaller tart shells as an appetizer. Ingredients:
1 prepared 10-inch pie shell |
1 lb pacific sole fillet |
1/4 cup pimento stuffed olive, sliced |
1/2 cup sweet red pepper, chopped |
1/4 cup green onion, chopped |
4 large eggs |
1/4 cup light cream |
3/4 cup ricotta cheese |
1/4 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
parmesan cheese |
Directions:
1. Cut sole fillets in half lengthwise, then cut across into pieces about 1 1/2 inch long.
2. In bottom of pie shell, layer olives, red pepper, and green onion in order given.
3. Spread sole evenly over all.
4. In a bowl or blender, combine eggs, cream, cheese, and seasonings and blend well.
5. Pour mixture over sole to 1/8 inch from top edge of crust.
6. Sprinkle generously with parmesan cheese if desired.
7. Bake in preheated oven 350F 35 to 40 minutes or until a thin knife inserted in custard comes out clean.
8. Chill in refrigerator.
9. Before serving dust with paprika if desired.
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