Friday, August 23, 2013

Seafood Quiche

Are you a quiche lover? This is a great recipe to try as soon as possible!

Quiches may be one of the most indulging salty treats. Usually, we use the french dough "Pâte brisée" to make quiche recipes. However, there is a variety of fillings and I am sure everybody has a favorite. One of my favorites is seafood filling, and this is exactly what I am presenting today. So, I hope you like my recipe.


Pâte brisée

- 250g flour, sifted
- 125g butter, softened in room temperature
- 1 egg yolk
- 6 cl cold water
- 1/2 tsp salt


- 125g calamari, boiled for 10 to 15min (in salt water with a bay leaf)
- 125g shrimp
- 150g canned mushroom
-  1/2 l bechamel sauce (white sauce)
- 4 spring onions, sliced
- 1 red bell pepper, grilled and diced (check my grilling tip here)
- 150g cheese (mozzarella and cheddar)
- 1 tbsp cedar vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tbsp olive oil
- Salt and pepper


Pâte brisée

1-Prepare your dough: mix flour and salt, then add butter and mix gently with your fingers. Add egg yolk and water and mix again until you get a ball. Wrap in plastic wrap and freeze for 1 hour for better results.

2- Preheat your oven to 250°C. Stretch your dough and place it in a pie dish then use a fork to tap all around it. Bake for 20 to 25min or until it's done. (baking time may differ so watch out)


1-In a hot pan, add olive oil, then spring onions. Season with salt and pepper and cook for 3min. 

2- Add mushrooms and calamari, and cook again for 3min.

3- Add cedar vinegar, balsamic vinegar, and soy sauce. Lower the heat and cook for 3 to 5min. Add your shrimp and cook for one more minute. If it is needed, season with salt and pepper again. Allow to cool for some minutes.

4-  Place your filling into the crust and spread it out evenly.

5- Add bechamel sauce. Then add cheese and red bell pepper.

- Bake again for 10 to 15min or until golden brown.