Summer Sole Quiche

12 ingredients
9 steps

Ingredients

  • 1 prepared 10-inch pie shell
  • 1 lb pacific sole fillet
  • 14 cup pimento stuffed olive, sliced
  • 12 cup sweet red pepper, chopped
  • 14 cup green onion, chopped
  • 4 large eggs
  • 14 cup light cream
  • 34 cup ricotta cheese
  • 14 teaspoon paprika
  • 12 teaspoon salt
  • 14 teaspoon white pepper
  • parmesan cheese

Directions

  1. 1
    Cut sole fillets in half lengthwise, then cut across into pieces about 1 1/2 inch long.
  2. 2
    In bottom of pie shell, layer olives, red pepper, and green onion in order given.
  3. 3
    Spread sole evenly over all.
  4. 4
    In a bowl or blender, combine eggs, cream, cheese, and seasonings and blend well.
  5. 5
    Pour mixture over sole to 1/8 inch from top edge of crust.
  6. 6
    Sprinkle generously with parmesan cheese if desired.
  7. 7
    Bake in preheated oven 350F 35 to 40 minutes or until a thin knife inserted in custard comes out clean.
  8. 8
    Chill in refrigerator.
  9. 9
    Before serving dust with paprika if desired.

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