Seafood quiche

Ingredients for 4 servings:

• 1 package of puff pastry, fresh (refrigerated section, not frozen)
• 3 eggs
• 80 g cheese (Emmental), grated
• 250 g sour cream
• 100 ml milk
• 2 cl white wine
• 1 tbsp Marsala
• 500 g seafood (mussels, prawns, scallops, etc.)
• 1 bunch of spring onions
• 2 tbsp olive oil
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch of nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Recipe from Provence, quickly prepared

Clean the spring onions and slice them into thin rings. Heat the oil and cook the onions for about 2 minutes. Add the seafood and fry for another 2 minutes. Deglaze with the white wine and Marsala and set aside. Whisk the eggs with the milk and sour cream until smooth and season generously with salt, pepper, and nutmeg. Line a quiche dish with baking paper, remove the puff pastry from the package, and roll it out of the parchment paper directly into the quiche dish. Spread the cooled seafood and onions on the pastry, pour the cream and milk mixture evenly over the seafood. Sprinkle the Emmental cheese over the quiche and place it in the preheated oven. Bake the quiche for about 25 minutes at 180°C fan/convection oven. Please check the browning occasionally, as all ovens vary slightly. Background information and tips: This recipe is popular with women in the South of France because it’s very quick to prepare and, with a salad and a glass of rosé, makes a wonderful dinner. They actually use a dough called pâte brisée. Unfortunately, we don’t have that here, so I use fresh puff pastry. If you can get hold of it, you should. If you can’t get hold of fresh seafood, you can also use a frozen mixture. However, this will have to be thawed in a sieve first. Of course, you can also make your own quiche dough, but this will add about 30-40 minutes to the preparation time.