Prep. time: 30 minutes
Oven temperature: 240ºC / 500ºF
Cooking time: Less than1 hour

Preparing the pastry 

1. roll out the pastry and line a quiche pan or pie plate; prick all over with a fork;
2. cover the pastry with foil or buttered parchment paper and weight with a cup of dried beans. Bake for 5 minutes in a preheated 240ºC / 500ºF oven; remove the beans and paper and continue baking another 5 minutes; remove from the oven and reduce the oven temperature to 180ºC / 350ºF.

Preparing and baking the quiche

1.  Place the mussels in a pot with 250 ml (1 cup) muscadet, the thyme, bay leaf and shallots; cover and place over the heat until the mussels open; remove the mussels and set aside; strain the cooking liquid and set aside; 
2. open up the scallops and poach in 250 ml (1 cup) muscadet; remove them, slice and set aside; strain and reserve the cooking liquid;
3. in a saucepan, melt 40 g (3 tbsp.) butter; blend in the flour to make a roux; stir in the two cooking liquids and whisk well off the heat until smooth; return to the heat and cook gently to form a sauce; season with salt;
4. beat the eggs and cream in a bowl; add to the sauce;
5. in a saucepan, sauté the mollusks in 40 g (3 tbsp.) butter; flambé with calvados; add the garlic and parsley; pour the sauce into the prepared crust; place the seafood on top; bake in a 180°C / 350°F oven for 20 minutes; serve hot.