Summer Sole Quiche

8
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In

Recipe: #32251

May 22, 2019

Categories: Fish, Sole, Eggs, more



"Yummy fish quiche. Great as a dinner quiche, or made in smaller tart shells as an appetizer."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (141.8 g)
  • Calories 207.1
  • Total Fat - 12.9 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 183.4 mg
  • Sodium - 556 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.8 g
  • Protein - 15.8 g
  • Calcium - 141.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 8.9 mg
  • Thiamin - 0.1 mg

Step 1

Cut sole fillets in half lengthwise, then cut across into pieces about 1 ½ inch long.

Step 2

In bottom of pie shell, layer olives, red pepper, and green onion in order given.

Step 3

Spread sole evenly over all.

Step 4

In a bowl or blender, combine eggs, cream, cheese, and seasonings and blend well.

Step 5

Pour mixture over sole to 1/8 inch from top edge of crust.

Step 6

Sprinkle generously with Parmesan cheese if desired.

Step 7

Bake in preheated oven 350F 35 to 40 minutes or until a thin knife inserted in custard comes out clean.

Step 8

Chill in refrigerator.

Step 9

Before serving dust with paprika if desired.

Tips & Variations


No special items needed.

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