Ocean quiche with coconut milk

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 5
COOK TIME
110 mins
TOTAL TIME
110 mins

Ingredients

Servings: 6
  • 1 300 g block of shortcrust pastry
  • 1 l mussel
  • 250 g salmon fillet without skin and bones
  • 10 cl de vin blanc sec
  • 1 petit piment rouge
  • 1 tige de citronnelle
  • 20 cl de lait de coco
  • 7-10 Tbsp 4 œufs
  • 7-10 Tbsp 1 tsp. fennel seeds
  • 7-10 Tbsp farine
  • 7-10 Tbsp beurre

Directions

  1. 1

    Coarsely chop the lemongrass bulb. Remove the seeds and chop the chilli pepper. Clean the mussels and open them over high heat in a casserole dish with the white wine, lemongrass and chilli pepper.

  2. 2

    Steam the salmon for 8 minutes. Shell the mussels, reduce their cooking juices by half and strain it. Whisk the eggs in a bowl, add the coconut milk and the mussel juice.

  3. 3

    Sprinkle the worktop with fennel seeds and a little flour. Spread the shortcrust pastry 3 mm thick on top, turning it over so that the grains are well embedded in it. Line a buttered rectangular tart mould of about 30x20 cm with the pastry.

  4. 4

    Spread the crumbled salmon and mussels over the pie crust. Pour over the coconut milk mixture. Bake for 30 to 35 minutes in a preheated oven at 200°C.

  5. 5

    Tip: You can replace the chilli pepper with 1 tbsp. chopped fresh ginger or 1 tsp. curry powder.

  6. 6

    A good salad: a cucumber raita to soothe the heat of the chilli pepper: mix 1 seeded and thinly sliced cucumber with velvety plain yoghurt, salt and pepper.

Nutrition Facts

KCAL
680 kcal
CARBS
31 g
FATS
43 g
PROTEINS
37 g

Categories & Tags

Miscellaneous