Summer Sole Quiche

Name: Summer Sole Quiche
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

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

Cut sole fillets in half lengthwise, then cut across into pieces about 1 1/2 inch long.
2

In bottom of pie shell, layer olives, red pepper, and green onion in order given.
3

Spread sole evenly over all.
4

In a bowl or blender, combine eggs, cream, cheese, and seasonings and blend well.
5

Pour mixture over sole to 1/8 inch from top edge of crust.
6

Sprinkle generously with parmesan cheese if desired.
7

Bake in preheated oven 350F 35 to 40 minutes or until a thin knife inserted in custard comes out clean.
8

Chill in refrigerator.
9

Before serving dust with paprika if desired.

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