Summer Sole Quiche

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

• Ready In: 50 mins
• Serves: 4

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 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.