Summer Sole Quiche
"Yummy fish quiche. Great as a dinner quiche, or made in smaller tart shells as an appetizer."
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
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