Breton-Style Seafood Quiche Recipe
Breton-Style Seafood Quiche
Flavors of Brittany
Total time: 1hr to 2hr

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

Difficulty: Easy
For 4 servings

- Pie pastry for a single crust pie

- 2 liters (8 cups) Mussels
- 12 Scallops
- 200 g (7 oz.) peeled Shrimp
- 3 Eggs
- 500 ml (2 cups) muscadet or other dry white wine
- 500 ml (2 cups) heavy cream (35%)
- 1 small glass of calvados
- 80 g (1/3 cup) butter
- 3 shallots, finely chopped
- 1 clove of garlic, minced
- 1 big spoonful of flour
- 1 bouquet garni
- A few sprigs of parsley and thyme
- 1 bay leaf
- A pinch of salt

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.
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