• Quiche de poisson

    Fish quiche

    Accompagnement salé

    Préparation

    20 minutes

    Cuisson

    30 minutes

    The quiche is a recipe that finds its first traces in Lorraine in the 16th century. Indeed it is in accounts dating from March 1586 that the author mentions the quiche prepared in the kitchens of the Duke of Lorraine then in Nancy a little later. It then won all over France. It is a recipe which is popular today and very appreciated by the whole of the French population. In Martinique too, it is frequently on the menu during family or friendly receptions. Our local fish are showcased through different recipes on our site and here it is a variation on the quiche recipe where we have added these flavors of the sea.

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Ingredients

For 6 persons :

  • 250 gr of shortcrust pastry
  • 5 eggs
  • 30 cl of whipping cream or liquid cream
  • 70 gr of grated cheese
  • Salt
  • Pepper
  • Parsley
  • Nutmeg
Preparation
  1. Using a rolling pin, flatten the dough before placing it in a pie dish.
  2. Prick it with a fork.
  3. Clean your fish, taking care to remove the skin and bones.
  4. Using a blender or a fork, crumble the fish.
  5. In a container, put the 4 egg yolks and the pattern and stir.
  6. Salt and pepper before adding the nutmeg and parsley and mix everything.
  7. Add the whipping cream and stir again for a few seconds.
  8. Pour the mixture into the pie dish over the shortcrust pastry.
  9. Spread the grated cheese over the top.
  10. Cook for 30 minutes in a medium oven.