Summer Sole Quiche

READY IN: 50mins
Recipe by Alia55

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

Top Review by CaramelPie

This was just OK. I had to use flounder instead of sole, since my store didn't have it. I liked it better hot than chilled. I think maybe the pimento stuffed olives really turned me off. It was very interesting to try.

Ingredients Nutrition

Directions

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